Wildland Sour Ale #2 release 6-13-09
On tap at 11AM:
This version of Wildland much less sour than batch #1 due to its young age. Brewed in March, this beer is based loosely on the Red Alert recipe: being reddish-brown in color and retaining some caramel and light roast maltiness. We added cherry juice, tamarind puree, American oak spirals and a yeast/bacterial blend. Tamarind is a sour fruit from Central America that tastes like a cross between melon and pomegranate with hints nutmeg and allspice. The result is a sour fruit beer with has notes of sour cherry and dark fruit in both flavor and aroma with hints of melon, allspice and vanilla(oak).
The yeast/bacteria blend for this batch of Wildland was extracted from a barrel of sour ale known as The Duke. This “lambic-style” beer was brewed 5 years ago, by Jedi-brewers Brian Lutz and Peter Bouckaert(New Belgium).
6.2% ABV