The Needle & Pin craft beer club – sour beer selection box #9 – February 2020

It’s box number 48 overall, and not a moment too soon (again), as I’m all out of sessionable beers (again). Oh, hang on, this box doesn’t have anything in the session category (again). At least there are three under 5.5%, and I’ve also picked up some other things that are definitely session so I’ll be ok. I’ve borrowed Sean’s photo for this one because I forgot to take my own one! Let’s look in to this winter wonderland…

Brick – Windfall Saison – 5.4%

Brewed in collaboration with their friends from Unbarred Brewery in Brighton. This brew used fresh apricots and quince from Boarden fruit farm in Kent to add a juicy, jammy stone fruit flavour to the spicy, dry and slightly tart beer base. The spice is accentuated from additions of cinnamon and vanilla, giving the final finish of warming and comforting autumnal fruit crumble.

Double-Barrelled – The Martingale System – 5.2%

A relatively new brewery in Reading, established in late 2018, Double- Barrelled have concentrated on brewing sours and dark beers since opening. This kettle sour is made with 600kg of raspberry, blackberry and redcurrant puree, which makes this beer a definite all in on red. High persistent acidity with soft ripe berries on the nose, the body is full of juicy forest fruits with a redcurrant twang. The finish is yoghurty, despite no lactose, with lasting redcurrant and raspberry.

Brauerei Flugge – Imperial Fill – 9.0%

The first ever beer to appear in the Needle & Pin from this brewery in Frankfurt am Main, who were founded in 2017 with a focus on sour and wild ales. This is an imperial blackcurrant sour fermented with lactobacillus, kveik and brettanomyces. A serious beer.

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Northern Monk – Culinary Concepts – 7%

This beer takes the Northern Monk experimentation in fruited sour IPAs and introduces the influence of their friends at Northern Bloc who are ice cream masters. Throw in the sour beer expertise of other guests HOMES and Ology and you have something pretty special for this gold edition culinary concept collaboration. A winning combination of raspberry, guava, passion fruit and vanilla.

The base beer was kettle-soured for 48 hours and features high portions of flaked oats, some wheat and some milk sugar, a perfect combination for a soft and creamy ice cream-like mouthfeel. It was then whirlpool hopped with 6g/l of Citra, enough for some deep tropical fruit without taking away from the 200g/l of fruit puree added through fermentation.

Pressure Drop – Promenade – 4.8%

Pressure Drop say that they always have a blast brewing with yuzu. Their now retired sour IPA, Nanban Kanpai, was all about the yuzu (alongside lots of  Citra and Amarillo) and they have missed its delicious citrus flavours.

With this in mind, and taking inspiration from Espadrille, their first triple fruited sour, they decided to take things up a notch with Promenade. Mega layers of flavour, as yuzu and apricot mingle with vanilla and smooth milk sugar, all with a small sharp kick of sea salt to finish. It’s a smoothie sour party, and it’s a whole lot of fun.

Siren – It’s My Jam – 6.3%

A trio of fruits bring this sour beer to life. There’s blueberry for tangy acidity, blackberry for delicious bramble flavours and then offsetting everything with apricot for some natural stone-fruit sweetness. The tart compote gets an extra dimension with a delicate Mosaic and Ekuanot dry-hop. This is their jam. I hope it’s as good as Acid Jam.

Beer Ambleside – #Tryanuary 2020

Shortly after our last “proper” visit to Ambleside, the nice people at Tarn Hows brewery opened up a shop and tasting room called Beer Ambleside. It’s taken me until now to visit as we’ve not been to Ambleside “properly” for quite a while.

I say “proper” and “properly” because we were in Ambleside in August 2017, but we’d walked over from Brothers Water via Middle Dodd and Red Screes and only had time for dinner and a taxi back.

After a few winters in Keswick and summers elsewhere in Cumbria, we are back in Ambleside, with a few more Wainwrights ticked off (144 down, 70 to go). Today’s weather was awful, low cloud mixing with rain, and then more rain. Rather than ticking off another Wainwright in the rain (that was October’s quest), we decided to nip over to Grasmere for a wander round the shops, then back to Ambleside for more shopping.

As well as picking up a few other bits (including a very nice new down jacket) there was time for some beer shopping. When this is just some of the selection you have to choose from (multiple fridges not pictured):-

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you know that you’ve got your work cut out for a little while, picking out a selection to have with dinner for the next few nights, and some to take home for the rest of the month of #Tryanuary.

After a long peruse, I managed to come away with a little selection from some of my favourite breweries (including one that I crowd-funded). You’ll spot lagers, pales, sours and similar styles, and just one stout from Tarn Hows brewery. This is because I’ve got shed loads of massive stouts still to get through so I don’t need to stock up on those. Session ales, table beers and lagers are what I need right now!

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There’s so much to choose from, and plenty of help available if you need it, with ciders, natural wines and gins also available alongside some merchandise and glassware (something else I definitely don’t need any more of).

Ambleside has been crying out for something like this for a good few years, so come here and buy beer, and don’t go to Tesco! You can also get growler fills of the beers that they currently have on (not available today as they are on holiday for a couple of weeks from this weekend).

The Needle & Pin craft beer club – sour beer selection box #9 – November 2019

The nights are drawing in and it’s not all about massive imperial stouts. I enjoy sour beers all year round, but some people think they are not for winter. Let’s dive in to the next selection, box number 46 overall.

3 Fonteinen – Armand & Gaston – 5%

A special cuvee from one of Belgium’s finest producers. This limited release Geuze is packed with lemon sherbet notes and all the funk you’d expect from a premium lambic but with more depth than the standard release.

Burnt Mill – Split your Infinities – 5.6%

A simple malt bill of pale & wheat provided a wort that was soured overnight, boiled, then sent to the fermenter to condition on blueberry puree. Clean, lactic aromas and light tartness are complemented by the Mosaic dry hop and the mellow, sweet taste of blueberries in this refreshing fruited sour.

Cigar City – Margarita Gose – 4.2%

Throw on your Hawaiian shirt and your lederhosen and meet Cigar City Brewing at the intersection of traditional German brewing and tropical relaxation. A German-style Gose with added orange peel and lime essence to create the perfect warm weather ale. It will definitely be drunk in cold weather here!

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Dugges – Black Currant – 4.5%

Premium Dugges. Black Currant is a sour beer fermented with blackcurrants. To give the beer its sour taste, lactobacillus was added to the mix. A beer within the New Nordic Beer Project, brewed with only Nordic ingredients. Think Ribena in beer form, and much classier than a purple nasty.

Dupont – Saison – 6.5%

Saison Dupont is a classic Belgian farmhouse ale. This is a beautifully balanced, complex beer that has a refreshing fruitiness and long, dry finish. It is bottled unfiltered so it may be cloudy or have a slight sediment but this is normal and perfectly natural. One of the greatest beers in the world.

Floris Kriek – Brouwerij Huyghe – 3.6%

Easy drinking and full on, a deep red colour and slightly cloudy, made with Maraschino cherries. Light and very refreshing. Floris is made by Brouwerij Huyghe the brewery famous for Delerium Tremens (the one with the pink elephant).

The 2019 International Rainbow Project beer box

I’ve written about the International Rainbow Project every year, so I’m not going to wax lyrical about it again. You can read lots about it from my 2016 post. The good news this year is that there was no need to use HonestBrew to get hold of the box set, so it was a very simple and pleasant buying process, unlike every other year where something went wrong. The whole process was easy and a few days later it arrived safe and sound without any HonestBrew induced dramas. It looks like I’ll never have to use them again, which is good. They were also charging more for this box set than other sites!

Last year was supposed to be the swansong of this project, as the original team felt they had done enough with it, going out with a barrel-aged bang. After conversations at fesivals, Siren handed the project over to Bristol’s Left Handed Giant, who decided to pull together a group of breweries of around their age (3 years) or younger. Their intention is to manage the project with the 6 breweries for the next 3 years, before passing it on to the next generation of young breweries.

Here’s what they came up with for 2019…

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Red

Track Brewing Co. (Manchester) x Highland Park Brewery (Los Angeles, CA)
Frontier Psychiatrist – 7.0% – Fruited IPA

A deep, rich IPA hopped with Citra, Galaxy & Sabro giving huge notes of Mango & Coconut elevated by additions of Flaked Coconut, Passionfruit, Grapefruit Zest & Vanilla, all tied together with Dragonfruit giving this beer its red hue.

Just your everyday run-of-the-mill dragonfruit IPA named after a song by The Avalanches. Said no one ever. Interesting sour fruit & hops.

Orange

North Brewing Co. (Leeds) x Fieldwork Brewing (Berkeley, CA)
Golden Milk – 6.0% – Sour With Fruit & Spices

North X Field Work – ‘Orange’ in 2019’s Rainbow Project.

A 6% sour beer brewed with a 20% grist of naked + rolled oats, 15kg of fresh peeled turmeric in the whirlpool, cinnamon in the boil, coconut in the mash, whirlpool and fermenter and then triple fruited with 1.2 tons of apricot.

This one weirded me out – too much going on, it’s like a fight in a glass and no-one seems to win.

Yellow

Burnt Mill Brewery (Suffolk) x Cascade Brewing (Portland, OR)
Panacea – 6.4% – IPA

An IPA dry hopped with Lemondrop & Citra, rounded out with ginger, chamomile & local honey.

I must admit that I didn’t get any of those adjuncts, just a pleasant pale ale with a hint of pine.

Green

Deya Brewing Company (Cheltenham) x Holy Mountain (Seattle, WA)
Emerald Visions – 5.5% – Lime Wit

This one is supposed to have loads of lime and I really hope it does because I love lime.

Blue

Left Handed Giant (Bristol) x Alesong Brewing & Blending (Eugene, OR)
Why I Love The Moon – 6.2% – Blueberry Gose With Borage Flowers

Blueberry Gose with the addition of hand picked, local, Borage flowers and Oregon sea salt.

Indigo

Verdant Brewing Co. (Falmouth) x Temescal Brewing (Oakland, CA)
Indigo Tie-Dye Wolf T-Shirt – 8.8% – Imperial Stout

A strong stout inspired by baklava, the wonderful sweet of the east. Sticky and nutty from pistachios alongside flavours of cinnamon and rose.

Violet

Unity Brewing Co. (Southampton) x Alvarado Street Brewery (Monterey, CA)
Tech-Noir – 5.0% – Sour Porter

While trying to figure out what violet tastes like, they brewed a sour oatmeal porter with blueberry and vanilla. Inspired by the juxtaposition of dark nostalgic sci-fi and warm, fluffy, familiar flavours.

An interesting sour, but not a porter.

This year also had an added bonus of a 7 way collaboration between all of the UK breweries, which resulted in:-

Colour Vision – 7.0% – IPA

This beer was brewed to celebrate the spirit of the Rainbow Project. Brewed with a heavy dry hop of Galaxy, Loral, Mosaic and Voss Kveik yeast.

A mega collab which gets better as it goes on.

The Needle & Pin craft beer club – sour beer selection box #8 – September 2019

It’s box number 44 overall, and some interesting sours for the end of summer. I enjoy them all year round, but some people think they are not for winter. Let’s dive in to the next selection of sours…

Dugges – Tutti Frutti – 6.0%

How many fruits do you need for a tutti frutti? Together with Sweden’s Wizard Brewing, Dugges decided to go for all of them. Almost. Pear, mango, passion fruit, peach, pineapple and mandarin. That’s right. Tutti Frutti! Not to be confused with Rowntree’s Tooty Frooties, that 80s tangy sweet. Although it does taste quite like them, absolutely crammed with fruitiness.

Mashionistas – As Lime Gose By – 4.1%

First brewed in collaboration with Warwick University Students’ Union Real Ale Society for their 2019 Real Ale Festival, this is a light tangy and refreshing gose made with Indian white limes, Calabrian Bergamot, and Himalayan pink rock salt. Oh, and Coventry’s finest water!

I’ve already had a bottle of this from an early batch and it has a subtle saltiness and citrus tang. Because of my obssession with lime, I want loads more lime in it. The Crooked Stave version of Key Lime Tau is probably my lime beer blueprint, with Westbrook Key Lime Pie Gose not far behind.

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Siren – Guava Script – 4.0%

Both Sean (Siren’s new Head Brewer) and Erwin (from collaborating brewery Van Moll) have been keen to experiment with pink guava, so this collaboration recipe almost wrote itself. This sour sensation is intensified with mango and passionfruit before being dry-hopped with Azacca and Mosaic. I’m intrigued by this.

Wander Beyond – Anura – 7%

Following on from Loris, (Wander Beyond’s Imperial Apricot Berliner Weisse), they brewed a high strength Berliner Weisse and refermented it on half a tonne of blueberries. This deep, dark, purple beer is ripe and bursting with tart blueberry fruit flavours.

Yonder – Goose – 6.8%

At last, something goose related that isn’t Untitled Goose Game, which has been all over social media at the moment. There are arguments over the etymology of gooseberry, but it’s quite likely that it did come from the fact that they grew in areas where geese would be found, so I like that explanation. Back to the beer.

Inspired by the wild gooseberries discovered growing in woodlands near the brewery, Goose combines those tart, fruity flavours with Cornish sea salt, for a delicous imperial take on a German Gose.

I’m a big gooseberry fan, we used to have gooseberry bushes and I’ve also made gooseberry jam, so I’m looking forward to this one.

Yeastie Boys – Heaven Up – 3.8%

Heaven Up is a refreshing, lemonade-inspired, Berliner-style pale sour ale with aromatic doses of lemon and lime and an effervescent and satisfying drinkability.

We missed out on this one at Thornbridge Peakender, so it’s time to give it a try.

Thornbridge Peakender 2019

This is another post that has been languishing in the drafts folder for a very long time. With the cancellation of the 2020 instalment and the subsequent inability to attend the 2021 instalment (it clashes with a wedding), I thought it was about time that I finished this one off.

Let’s start with a bit of history. July 2014 saw the first Thornbridge “Great Peak Weekender”, now known as Peakender. We were there. It was an absolutely fantastic event. Free camping at Thornbridge Outdoors, a friendly bunch of volunteers directing people to their camping areas, and several bar areas with more friendly volunteers. Lots of beers from Thornbridge and some now very familiar names such as Buxton, Redemption, Ashover, Wild Beer Co and Roosters.

You bought a pint glass for a pound (I’ve still got mine) and beer tokens were 50p each. Three tokens for a half of the “normal” beers, going all the way up to eight or nine for the stronger or rarer ones. It remains one of the best beer festivals that we’ve ever been to, a great vibe and really relaxed. When the rain came, there was enough space in the bar areas for everyone. We also had time to enjoy some nice walking on the Saturday and then back for more food and drink and good music at the festival site.

Fast forward to 2015, and some changes were afoot. Camping was now a paid for option, and all of a sudden the fields were absolutely rammed with vans and tents. Queues for the many bars got out of hand very quickly, as did queues for food. There were far too many people there and it just got worse on Saturday with even more day visitors arriving. The free shuttle bus into Bakewell was also a bit of a shambles due to confusion caused by the drivers who told loads of people the wrong pick up point which then led to big queues at the correct pick up point. The food and beers were great, but the festival experience had been diminished.

In 2016 we gave it a miss.

Fast forward to 2017, and the festival moves to the Bakewell showground. Festival tickets were still free. Camping was a paid option again, but we opted to stay at a site just out of town, and cycle to and from the festival. It got muddy pretty quickly, due to the awfulness of that summer’s weather. After enjoying a bike ride on the Saturday, we soon realised that we had missed a lot of beers that had disappeared in the blink of an eye during the Saturday afternoon session. There was a lot of rain, and a lot of people sheltering in tents trying to stay warm, even though it was August.

In 2018 we gave it a miss, because it looked like it was going to be exactly the same, except you now had to pay for tickets to the festival. You got nothing in return, not even a £1 pint glass. I kept trying to find out what we were paying for, but no-one would give me a straight answer.

So now we find ourselves in 2019. Our camping equipment has been upgraded, so we decided to go for the on site camping this year and give the festival another go. The weather forecast was far from perfect, but that would fit in with our previous experiences so we were prepared.

Which is more than can be said for most people, and for some parts of the site. We arrived on Friday lunchtime and were directed to the relevant part of the showground. The rain was starting to fall so we hoped that the ground wasn’t going to be too soft to depart from on Sunday. We will return to that later.

The rain was pretty relentless on Friday. We went over to the festival area to grab some lunch and some lunchtime pints. Nice food from the Greedy Greek Deli, and lots of interesting beers to kick things off. Three bar tents this year but they were already getting busy with people sheltering from the rain. The ground was getting soft under foot, and we were only an hour in.

I had a little run in with one of the bar team who tried to tell me that Yeastie Boys were not a brewery and that Real Fiction were a brewery. No, Yeastie Boys are the brewery, Real Fiction is the name of the beer.

After a few beers, we retreated to the dry for a while and watched more campers arrive in the rain. Then there was more rain. More people arriving. More people walking up and down the main “concourse” into the festival site. More mud being churned up. More people arriving without wellies. More muddy legs. The food area was fast becoming a swamp. The tents were pretty much full of people sheltering. The bands were playing to a hardy few who were standing in a swamp.

We ventured out for some pizza and more beer and retreated back to the dry. I popped out for another beer but the relentless rain and the lack of anywhere to sit was not ideal. Luckily the beer was great and freely flowing. Many casks and kegs were kicked – if you want something specific, you had better order it as soon as you see it, because the likelihood is it won’t be there when you go back to the bar.

The rain continued. This photo makes it look fine. It was not fine.

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Saturday dawned. A lot of tents had been flooded out and people were moving around in the middle of the night. We donned the wellies once more and waded through the swamp for some coffee and breakfast. The food traders were rather suffering from being in the swamp, but the mood was still upbeat despite the atrocious conditions underfoot. Allegedly a massive “swamp hoover” was coming out to pump away the worst of it, but if it did then it’s hard to see what difference it made. We did meet some owls though.

The sun shone and shone for most of Saturday. We headed up to the Monsal Trail for a wander and to earn some more beer points. We wandered into town for a bit of shopping and some lunch (better than standing in a swamp) and then headed back to site for some more beers.

Regular MOFAD companions Andy and Kerrie arrived (previous Peakender attendees too) and we found ourselves a spot to plonk our chairs in one of the tents, as more rain was on the way. We trudged through the never ending mud for food and drink as the evening wore on and we had a fun night of beer and chat.

The rain pretty much held off, but the damage had been done. The ground conditions were awful and the “swamp hoover” hadn’t done a thing. We squelched back through smashed plastic pint glasses and muddy tents.

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Sunday dawned. The sun shone again. The swamp was negotiated for some more breakfast. We bimbled around the craft fair at the market, we had some lunch. We stuck around for the end of the Eroica Britannia, the bike race for pre-1987 road bikes, as our friend Dan was riding it. We applauded him and lots of others across the line. We had tea and cake.

Then we had to get out of the quagmire. After a good start, we did get stuck in one of the muddy areas, and needed a combined pushing force, returning the favour that I’d done for a few others when walking around the site earlier in the day. We got out.

So how to sum it all up. The beer was great. The food was good. The site and the organisation, much less so. The amount of rain on the Friday was unprecedented (a word that has been massively overused in 2020) but we were told that they were prepared, and that the swamp hoover would save the day. It did not. The mud nearly wrecked everything. Having friends to join in the fun with saved it from being a total washout, both literally and metaphorically.

Mango Smash was probably my favourite beer. Hopefully 2022 will be a drier summer!

The Needle & Pin craft beer club – sour beer selection box #7 – May 2019

The 39th selection box overall, and the seventh selection of sours. All about the fruitiness this time, which is a very good idea with summer approaching. Can’t beat a fruity sour on a warm summer’s night. Another selection where I’ve borrowed the N&P photo because I didn’t get time to take one!

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Box Social – Ride Over Me – 6%

Tart and sweet raspberry, balanced by lactose creaminess make up the body of this unique beer. This brew is full of oats and caramel malt to provide a full on malt base to compliment the fruit notes, reminiscent of a perfect cheesecake. Box Social beers are well loved at the N&P and this is one of the first ever cans from Box Social. I visited their little railway arch on a very rainy night in Newcastle in June 2017.

Brick – Manhattan – 5.9%

There have been some fantastic sours from Brick (I’ve picked up a few from St Pancras), and this is no exception. Great label designs too. Manhattan Sour has a robust malt body and is flavoured with sweet cherry and bitter orange, before being spiced with ginger and cinnamon and aged on cherry wood.

Cloudwater – Peach Bellini Slushie – 8%

The original idea for this quirky beer came when Cloudwater’s Paul and Evil Twin’s Jeppe added Champagne to a slushie machine full of sour beer at a festival. To recreate that, they blended a grape juice-infused Brut IPA fermented using Champagne yeast with a fruited sour. This edition is one in a series based on Champagne cocktails, so peach has been used to replicate a Bellini.

Evil Twin – G is for Grapefruit – 4.5%

A fresh tartness, a twist of salt and a balanced fruitiness of grapefruit – apparently a complete reflection of your personality

Hackney – Millions of Peaches – 4%

Yes, to mark the start of evenings being light enough to enjoy the last of the sun in the evenings, Millions of Peaches is back! With the third year of its release, Hackney have packed in more peaches than last year but have kept the rest the same. If it ain’t broke…

Vibrant Forest – Actinia – 7.1%

Actinia sees massive quantities of mango, guava, passion fruit and mandarin layered onto an oat and wheat heavy malt bill that’s been soured with Lactobacillus. The result is explosive fruity mayhem. Sticky tropical purees coalesce around a scintillating acidity, itself smothered in a thick, oaty mouth feel. Juicy, puckering, indulgent, this is Actinia. Really looking forward to this one.

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 selection box #5 – November 2018

The nights may be drawing in fast but there’s still a place in my beer store for some super zingy funky sours. Let’s see what’s in this sour box of delights this month, celebrating the first anniversary of sour smackers.

Brekeriet Beer AB – Uncle Brett IPA – 6.5%

A crisp and fruity Brettanomyces IPA with Citra, Centennial, Columbus, Mandarina Bavaria and Eldorado hops. The fermentation with different yeast strains adds a great complexity. Complexity for days. So much going on from the brett, even some vanilla. Hops are lurking somewhere. Clean and sour and dryer than a desert.

Brasserie de Blaugies – La Vermontoise – 6%

Collaboration with Hill Farmstead. A spelt saison (Saison d’Epeautre) with American hops (Amarillo). Looking forward to this lively little number.

Moor Beer Company, Left Handed Giant Brewing, Lost And Grounded Brewers – Berry Lush – 4%

An ode to Bristol as the original home of Ribena. Berry Lush is a tart and refreshing Blackcurrant Witbier. Pils malt, wheat malt, flaked wheat & oats have been combined with 300kg of blackcurrant puree to produce a beer that is slightly tart and refreshing with a magnificent red colour and pink foam.

Gipsy Hill – Moxie – Fruit Salad Sour – 4.5%

For this version of Moxie, Gipsy Hill added 200kg of raspberry and 200kg of pineapple to fermentation and cold side. A nod to an old, fruit salad, classic, gently tart, refreshing sour. Goes well with courage and spirit apparently.

Gipsy Hill – Dodger – Lemon Sherbert Sour – 5%

Dodger is a Lemon Sherbert Sour. A traditional kettle sour, with late citra hops in the boil and dry-hopped with lemongrass. Aroma hops are Citra, bittering hops are magnum, with lemongrass and lactose in the mix. Goes well with treats and sweets.

Union Craft Brewing, Stillwater Artisanal – Dust Rings – DDH Sour

On September 15th 2017 at 7:55:46 a.m. EDT NASA lost contact with the Cassini space probe as it made its final approach to Saturn. Approximately 420 minutes later, NASA received a strange message from the probe: “Yo! This is Strumke. Tell UNION I’ve got the dust for our collab.” Dust Rings was born, a very special Stillwater x UNION sour ale, dry-hopped with Lupulin space dust to commemorate the 9th Annual Baltimore Beer Week.

A nice sour with a citrus undertone, but NMHP. That’s “needs more hop powder”, a new variant on NMH (needs more hops).

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Brewdog Camden, November 2018

At least my sixth visit to this Dog house, following three in the scorching hot summer of 2018, one this time last year, and another a good few years back.

Tonight it was time for a couple of relaxing drinks to unwind, after an evening of networking with the day job. After around five hours of talking shop, it was time just to kick back and chill for a bit. No football on tonight (this was my World Cup venue during my week here in June), so just time to unwind with a couple of interesting beers. This was Buck Craft by Moncada, a collaboration with this very bar.

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When was the last time that you had a kettle sour inspired by Buckfast Tonic Wine, brewed to the Flemish Red style? No, me neither. Loads of grapes mixed with lactic acid results in a refreshing kettle sour, although not as awesome as it should be given the description.

I also had another collaboration beer, Crossover by La Calavera, a Berliner Weisse sour with Lactobacillus, a pretty standard sour with not much on the finish. It was nice just to kick back here for an hour. Off to bed now as I’m an invited speaker at a conference tomorrow…