The Needle & Pin craft beer club – sour beer selection box #6 – February 2019

We are up to the 35th box overall. The Uncle Brett IPA from the previous box was definitely a highlight, with Dust Rings also an interesting sour with a citrus undertone. Let’s dive in to the spring selection…

Almasty – Passion Fruit Sour – 5%

The sharp summer bite of a sour, smoothed off with the delights of the subtle fruity juicy flavours of passion fruit – looking forward to this one.

Brick – Pink Gose – 3.1%

Fresh pink grapefruit juice and zest adds a lip-puckering quality to the sour base. Pink peppercorns offer a soft citrusy spice and pink Himalayan salt provides a clean saline finish. Sounds like a super session sour.

Lindemans – Cuvée René – 5.5%

Oohhh, René….

Gueuze Cuvée René contains one-third old lambic, aged for at least two years, and two-thirds young lambic, which is at least one year old, matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. Kept in a cellar for a few years, it becomes truly exceptional.

The use of a champagne bottle dates back to an uncertain time period when lambic brewers specialised in recovering empty bottles from great restaurants and other establishments where a lot of champagne was consumed.

This beer can be stored for a number of years in a cool, dark place where its taste will continue to evolve. Lindemans Oude Gueuze Cuvée René was elected the “World’s Best Gueuze” at the 2013 World Beer Awards. Lindemans is one of only eight breweries that, to this day, brew an authentic lambic beer in the Valley of the Zenne near Brussels.

Omnipollo – Moa – 3.5%

Moa lemon curd sour is an attempt by Henok Fentie, one of the founders of Omnipollo, to piece together the different elements of a beer that his girlfriend would enjoy. It is not for the faint hearted. It is as sour as lemon can be. Incredible, but incredibly sour. Be ready!

Three Hills – Fermentum – 7.5%

A Bretted IPA first fermented with a Saison strain and subsequently inoculated with two different strains of Brettanomyces in bottle. Best shared after a little aging to allow esters and carbonation to develop. This one needs a minimum of a year in the bottle…

Track – Visalia – 5.5%

A big fruity cherry sour. A nice and simple “does what it says on the label” beer to end the club this time around.

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The Needle & Pin Craft Beer Club – sour beer selection box #1 – November 2017

If you cast your mind back to June 2017, my favourite pub The Needle & Pin held its first sour beers night where we travelled from Sweden to Newcastle to Belgium via Buxton and Baltimore, and then Reading, Leeds and London all via the medium of funky, tart, sweet and sour beer.

Following on from this, they have been selling a lot of sours, saisons, gose, Gueuze and Lambic beers, and demand has grown for a Sour Beer Club, to complement the existing Craft Beer Club and Dark Beer Club.

This then is the first selection of weird and wonderful and very different beers.

Brouwerij 3 Fonteinen – Oude Geuze – 6%

A true Geuze – a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.

Brekeriet – Rhuboise – 6%

A fruity, tart and elegant ale with brettanomyces yeast. Loads of raspberries and rhubarb are added during the secondary fermentation at this interesting brewery in Landskrona, Sweden.

Dugges x Stillwater Artisinal – Mango Mango Mango – 4.5%

This collaboration with Stillwater Artisanal explores the true depth of mango flavour. Three layers of taste and aroma from fruit and hops. Go mango go! If you’re going to put fruit in a beer, there’s no better fruit to use than mango. At least that’s what Magnus at Dugges Bryggeri says. So, when there was time for another Dugges x Stillwater Artisanal collaboration, Magnus posed the idea of a mango beer to Brian of Stillwater. Turns out, Brian had the same ideas about mango and beer as Magnus. To make it sour was an easy decision. The mango flavour comes from two types of mango and mosaic hops. Mango, mango, mango!

Good Chemistry – Field Work – 5.1%

Refreshing and rustic beers were traditionally brewed by farmhouses to sustain seasonal workers out in the fields. The malts used in this are pretty simple, as they should be – Extra Pale Propino malt, Pilsner malt, Wheat and Rye. It’s hopped with classic continental hops – Tettnang and Hallertau. The yeast produces most of the flavour and aroma though, and eats through almost all the sugar to leave a dry and tart finish to the beer.

To Øl – Gose To Hollywood – 3.8%

To Øl got starstruck and went to Hollywood to creat a salty, sour and light gose brewed with the best fruits California can offer. Best consumed on warm summer days or on the red carpet. I had one of these in March, it wasn’t sunny, and there was no red carpet, just sour fruits and zingy tartness – it was very nice.

To Øl – Sur Amarillo – 7.5%

Sur Amarillo is a sour pale ale brewed with wheat and dry-hopped over and over again with Amarillo hops to give a flowerful tart imperial pale ale. The Amarillo gives a burst of orange to this sour wild/IPA crossover.

Looking forward to trying out some of these interesting beers.