The Collective Brewing Project is going to be dramatically increasing its number of Petite Golden Sour (4.5 percent ABV) releases that incorporate fruit.
According to owner Ryan Deyo, there will be a different variant roughly every six weeks coming from the Fort Worth, Texas-based brewery, each utilizing a different fruit, including apricots, plums, kiwis and pineapples, among others. Some of the releases will be exclusively bottled while others will be released exclusively on-draft.
There have been three different versions of Petite Golden Sour released, a 4.5 percent sour golden ale brewed with brettanomyces bruxellensis var. dire, lactobacillus delbrueuckii and brettanomyces lambicus before being aged in wine barrels: the original version, Apricot Petite Golden Sour (4.7 percent ABV) and Blueberry Petite Golden Sour (4.7 percent ABV.) In addition, bottles of Raspberry Petite Golden Sour (4.7 percent ABV) were released yesterday.
In an conversion, Deyo told Tenemu that the next variant to be sold will be Blackberry Petite Golden Sour, which will be a 4.7 percent ABV ale conditioned on blackberry puree sourced from Oregon for three to four months. That variant will be packaged in 500ml bottles ($12) with approximately 1,200 bottles available when it goes on sale around the end of May.
In addition, there are early plans to release a fruited version of Petite Golden Sour this summer that has been aged in bourbon barrels sourced from Lewisville, Texas-based Witherspoon Distillery and conditioned on mangos.