Ranger Creek out of San Antonio is a rare hybrid of brewery and distillery, which they call a “brewstillery.” On the distillery side, it has three different whiskies making up what they call its Small Caliber Series:
Over the past few years I have come across bottles of New Belgium's Le Terroir on shelves and for some reason never picked one up. I have had so many other offerings from New Belgium’s Lips of Faith series that it really surprises me how this one just slipped through the cracks. That all changed a few weeks back when it was on tap at one of my local watering holes.
Russian River Brewing Co. is well known as brewing some of the best sours in the United States, most notably their barrel aged series including; Beatification, Consecration, Supplication and Temptation. Since 2010, it has brewed Framboise For A Cure, a charity beer released in October.
Beer brewed with wild yeast strains are exploding in popularity with American craft beer lovers with more and more breweries are adventuring into this subset of beers every day.
One of the foremost experts in the field of wild yeast fermentation is Chad Jacobson of Crooked Stave. Jacobson spent his formative years studying wine until he came to the realization that beer is better than wine. Jacobson went on to open a brewery that brews only brettanomyces beers but not before writing his masters dissertation on brettanomyces fermentation. He has spent his entire professional career studying brett and how to unlock the true potential of this once feared yeast.
Let me start out by saying I have a long running obsession with Crooked Stave. Now that I have got that off my chest I can get started. Chad Jacobson is the head brewer for Crooked Stave in Denver, Colo. He is known in the industry as being one of the leaders in the world of brettanomyces (brett) fermentation. Many brewers use brett, but not many have the true understanding of the curious little organism like Chad Jacobson. He has spent his entire career researching brettanomyces and what it can accomplish and it shows in his beers. As a home brewer obsessed with brettanomyces I owe almost everything I have learned to Jacobson and his research.
The Lost Abbey is the highly-regarded premium beer brand of Port Brewing Company operating out of the old Stone Brewing brewhouse in San Marcos, Calif. since its inception in 2006. The brewery is widely recognized for its excellent Belgian-style sours and American wild ales and makes substantial use of Brettanomyces and Lactobacillus in several of its flagship beers.Of its esteemed lineup, perhaps no offering carries with it as much notoriety and desirability as Duck Duck Gooze.
As a self-proclaimed beer nerd, sour beers are one of my true passions.
I have spent the past several years (and way too much of my income) searching far and wide looking for the next great acidic brew and my journey always seems to come back to one of my favorite places on earth. Portland, Ore., Home of Cascade Brewing. Ron Gansberg is the mad scientist behind the magical place aptly nick-named, “the house of sour.” Gansberg's hard work has pulled in three medals from the Great American Beer Festival, countless die hard fans and the reputation of one of the countries foremost sour beer breweries.
Two years ago I got a text message from my local bottle shop stating that I need to get over there quickly because they had a rare treat that just came in and would not last long. Trusting the text message I ducked out of work early and walked into the bottle shop just in time to get the last bottle of Alagash FV13. I had plans of running home and cracking it open but somehow it ended up getting lost in the back of the beer fridge not to be seen until this morning.