Shreveport, La.-based Great Raft Brewing Co. and Bloomington, Ind.-based Upland Brewing Co. collaborated to produce Great Raft’s first sour beer, Come What Mayhaw.
This beer was the brain child of Caleb Staton, director of sour operations at Upland, and Harvey Kenney, chief brewer at Great Raft, who attended brewing school together at UC Davis. The duo worked together to create a golden sour base, which was placed in pinot noir barrels for nine months witch yeast and bacteria from Upland. After this nine month period, the beer was placed into Great Raft’s new foeder, where 1,200 lbs of locally sourced mayhaw was added. After three months of aging on mayhaws, the beer was bottle conditioned for a few weeks. In all, the collaboration was a 14-month process.
The end result, Come What Mayhaw, is set to be released at the Great Raft taproom on Saturday, April 9, at 2 p.m. It will be available in 750ml bottles ($15) and 10-ounce draft pours ($5).
There will be a very limited amount distributed throughout Louisiana, as well.
An attempt to get further information about the beer was not returned.