Maloney’s sent over their April Sours event scheduled for April 4. Here’s what was sent over!
Unlike traditional brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers allow wild yeast strains into the brew. Belgian brewers allowed wild yeast to enter the brew naturally through the barrels – an unpredictable process that some modern brewers avoid. The goal remains to create a range of tart beers that are complex and interesting, but still pleasantly drinkable.
Another method for achieving a tart beer profile is by adding fruit during the aging process – most common are cherries (to produce kriek) or raspberries (to produce framboise). Because of the process involved in using wild yeast, sour beer results can be somewhat unpredictable. Sour beer takes months to ferment and can take years to mature. Join us, and let’s discover the sublime secrets of April sours.
The Lost Abbey cuvee de tomme | 11.0 abv
The Lost Abbey red poppy | 6.5 abv
Picobrouwerij Alvinne cuvee freddy | 8.0 abv
Duchesse de Bourgogne 6.0 abv
Professor Fritz Briem 1809 5.0 abv