*2018 California Brewery of the Year*
Craft Brewery in El Dorado Hills, California
The sour is only available on tap sorry no bottles. This is a very small batch we made to start our sour barrels, first of many sours to come. It is a Belgian style blond with a small amount of cherries...
Thank you to all the people that came out and tried out new beer release last week. The EDH-IPA was a hit!
We also just picked up some more wine barrels today. So look forward to more barrel aged beers and sours.
We now have 16 barrels in our little brewery. Some of these barrels will be used for our 1 year anniversary beer! 8 months away!!
Come and enjoy some great cheeses and beer today
Francisco with French Mimolette
EDH-IPA with Humboldt Fog
Cream ale with San Joaquin gold
8.2%abv 99ibu
Hops are Eldorado, 5256, and just a little Citra for the dry hopping. Who cares what malts are in this... It is all about the hops!
Summer-IPA is back!
we also have a new Belgian Style Dubbel Francisco on tap.
Rumor is that the 100% brett beer is in the fermenter and could be on tap soon, but that is just a rumor...
"It might be genetics, some biologists believe that humans evolved to enjoy low-level bacterial sourness to encourage probiotic health. High-proof pucker, on the other hand, can indicate spoilage."
You can read the full story in this article
photo is from the Cantillon brewery
We have aged a Belgian Style Blond for three week in wine barrels. Then we added Cherries Raspberries, and Blueberries in different barrels, as well as adding Brett and Lacto. To start making one of our sour beers.
I needed to remove some of the beer to put the fruit in and so we have only three 5gal. kegs of this beer. One keg will go on tap today! This beer is not sour, just a very nice Blond with just a little oak and wine flavor form the barrel. Don't miss it.
We have officially started our sour barrel program. We picked up 8 wine barrels yesterday, and will be adding more soon. As for what is going to be in the barrels? I think the question is what is going to come out of them. We will be brewing three different beers. A blond, amber, and dark beer. That will give us the opportunity to blend the barrels if needed, only time will tell...
