This Way to the Egress

Our wood-aged sour beer program manager, Bill Marchi, insists that one CANNOT replicate the subtle nuance and flavor complexity of a wood-aged sour beer by any means other than months of aging in oak barrels with mixed bacteria and yeast cultures. Well, all we could say was, "Challenge accepted!" We started with a simple base beer of pilsner malt, malted wheat and oats. Prior to boiling the wort, we kettle soured it with a blend of Lactobacillus. Once the bugs had soured the wort, we boiled  it, cooled it down and transferred it into a tank with gobs of pureed blackberries and blueberries. Fermented with with a blend of funky Saccharomyces trois and a spicy Belgian saison yeast, we then aged it with lightly toasted cubes of French oak. We call it  "This Way to the Egress" in homage to the signs used at PT Barnum's American Museum to fool people into exiting the building instead of directing them to a cool exhibit. We hope you enjoy our Tom-foolery. As our 43rd President once said, "Fool me once, shame on you. Fool me twice ... we won't get fooled again." (Cue Roger Daltrey scream.)







Saturday, March 23, 2019

Original Release Date:


American Sour Ale


Hazy aubergine

Notes of berries, funk, oak and spice

Sour and dry with notes of berries and oaky tannins

Light and quenching