Are you tired of wild and sour ales yet? Of course you’re not! ‘Tis the season, after all.
This Sunday Avery Brewing Company will release No. 20 in it’s Barrel-Aged Series, Obscuro & Nimbosus, a tropical, sour ale aged in dark rum barrels and spiced with a touch of fresh ginger and key lime zest.
Avery’s Chief Barrel Herder, Andy Parker, created the beer as a new take on a classic flavor combination and said that the key was a light touch when it came to the spicing.
“I wanted the balance of lactic acid, malt structure, lime, ginger and the character of the rum barrels. These flavors simply make sense together,” said Parker. “But even though it’s based on a cocktail we wanted more than just a copy. We wanted our own flavor, our own character.”
Obscuro & Nimbosus weighs in at 8.11% ABV. It is dark in color with malty notes of caramel and cola and a clean lactic sourness. Parker said a “delicate hand” was used when adding the fresh ginger and key lime with much care given to not overdoing it. It was fully fermented in steel and then moved to fresh dark rum barrels where it slumbered for about eight months. Only 284 cases were produced.
Another tart beverage to get your hands on this weekend debuts from River North Brewery. As mentioned in Fresh Taps, Oud Bruin was released at 1 p.m. today. A drink of this sour will display an exercise in tartness from Lacto, funk from Brett, sweet Belgian malts and a lingering wine finish.
Crooked Stave’s Origin’s is back! Batch #3 of this “hommage to the history of barrel-aging and those who have influenced us along the way” is a barrel-aged Burgundy sour ale that will be unveiled at the taproom starting on Tuesday, June 17 at 6 p.m. Always wanted to be a Cellar Reserve member? Well, this is your chance to land some tasty sour bottles of your own. The details: $12 per 375mL bottle. Limit 6 per person.