Ferus Fluxus – A collaboration between Upslope and Crooked Stave

“Collaboration” seems to be a real exciting word in the craft brewing industry as of late, and with the Denver Collaboration Fest coming up in March, everyone is talking about collaboration brews.  However, this beer is not about the upcoming festival, but more about friendship and camaraderie in the brewing industry.  “I have always thought our yeast would pair well with Upslope’s Belgian Style Pale Ale…” says Kyle Krebsbach from Crooked Stave.


What Is Ferus Fluxus?

“Ferus Fluxus, meaning “Wild Flow”, is the start of a collaboration series for us here at Crooked Stave. This series will allow us to work alongside fellow brewers to showcase the contrast that occurs from fermenting with Brettanomyces. The concept for this series came about after many late night discussions while drinking beers fermented with Saccharomyces, and the curiosity behind what these beers would taste like with Brett. There are so many fantastic beers being brewed all over the country, and the Ferus Fluxus series gives us a good excuse (and opportunity) to collaborate with our friends at other breweries, as well as continue to introduce craft beer drinkers to Brettanomyces.”

When Luke Franklin of Upslope asked me to share this beer release and offered me a can of Ferus Fluxus to taste, I was pumped. For me, this is an awesome collaboration, not only do I love this style of beer but are both breweries are friends of mine that I have brewed collaboration beers with in the past myself.

My impressions

Upon first sniff, you immediately get aromas of lemony tartness, coriander and mild earthy barnyard characteristics followed by pale malty backbone.   As the beer opens up and warm a little there are hints of stone fruits, vanilla as well as subtle vinous and barrel characteristics.

My first sip brought a bright yet wild tartness, slightly bitter lemon and under ripe peaches and hints of tropical fruits.  The Brett is well balanced between the funky elements and tropical flavors and the lacto really provides a refreshing tartness that finishes dry and begs for another sip.  I would love to try this beer paired with Liverwurst and tangy goat cheese with nuts and dried apricots and spicy mustard.  I think it would also pair incredibly with a delicate veal schnitzel or lemon herb roasted chicken for a main course.  And with a sweet finish to a meal, paired with a classic crème brulee or warm tart apple cinnamon crumble.

How you can get some

“Fans looking to be the first to take a walk on the wild side can look forward to two release parties that celebrate this collaboration. On Monday, Feb. 17 at 6 p.m. Crooked Stave’s taproom at The Source will release bottles for $10 each, a half hour later at 6:30 p.m. drafts will begin pouring. The following day (Tuesday, Feb.18) at 6 p.m. Upslope will host a release party at its Lee Hill tap room featuring $14 cans of the Wild Belgian Pale Ale (limit three) as well as additional barrel-aged styles and a food truck.”

The press release with all the details: http://www.crookedstave.com/2014/02/wild-belgian-pale-ale-collaboration-with-upslope/

About Ryan Conklin

Let Ryan Conklin's love of outstanding food and drink served with a healthy portion of hospitality guide your culinary and spiritual curiosities as he introduces you to everything from his side of the bar. He brings over 15 years of experience in the hospitality industry as he shares with you bartending and beer events, cocktail recipes and serving tips as well as beer porn and his perspective on the beer industry. Ryan is a bartender, writer, and photographer as well as a Certified Cicerone.