Based in Austin, Texas, Independence Brewing Co. opened its doors in October 2004. Amy and Rob Cartwright not only have a passion for beer, but have managed to turn that passion into a thriving business.
That, certainly, cannot be easy to do in the heart of “macro-centric” Texas. Thanks in part to people like the Cartwrights, Austin is becoming one of the most locally-minded cities in Texas. Giving back to and supporting its fellow citizens in a conscientious effort to increase the quality of life for their neighbors.
RedBud is a Berliner weisse-style summer seasonal released on draft and in 12-ounce cans earlier this year. If you’re not familiar with the Berliner weisse-style, it may cause a bit of shock when it hits your taste buds. Typically, they are intensely sour due to the presence of lactic acid producing bacteria, namely lactobacillus. Yes, the very same bacteria responsible for the tartness of yogurt.
The beer starts with a large rocky head that diminishes very rapidly to zero. Not a good first sign. Berliners exhibit this inability to hold a head because of protein degradation caused by an enzyme that lactobacillus activates when it is pitched in wort with a ph of greater than 4.5. The body is mostly clear and shows a nice shade of yellow, not unlike champagne. Sniffing the snifter reveals some rather funky aromas. Mostly, I smell dirty sweaty clothes or clothes that had been left in the washer too long before drying. I also pick out bile or vomit aromas, and if I really really try, I almost got a bit of lemon. Although that could have been because I am trying to find something, anything really, pleasant about the aroma.
Reluctantly, I tip the bottom up and tasted Independence Brewing’s RedBud. I taste salty sweat and a mouth puckering tartness. While a bit flat in the flavor department RedBud is not flat in the carbonation department. The mouthfeel is light and lively with an interesting unexpected slickness. Making the mouthfeel the best aspect of RedBud.