DuClaw Sour Me Unicorn Farts
Founded and opened in 1996 by Dave Benfield, DuClaw Brewing Co. has been all over the board as far as the many different styles it has brewed. Many releases hav...
American wild ale
Paradox Pina Cielo
My love for wild, brett, funky and sour beers runs deep, and the hunt for them is not the arduous task it once was. Only a few short years ago a trip to even th...
Side Project Merci Blend 3
Breweries showing love to specific retailers in the form of exclusive releases is nothing new, but rarely are the beers literally named thank you.Such is th...
New Glarus Raspberry Tart
In the world of American sour beer there generally is not a lot history to speak of. It is rare to see a brewery that has been making sour beers for five years...
Monkish Brewing / Other Half Nomelhead
Monkish Brewing Co. has had a bit of a metamorphosis over the past few years. It started with meager beginnings back in 2012 as a low budget self-funded husband...
Oddwood Taming the Savage Heart
A few months back I was able to get my hands on the first release from Oddwood Ales and I was impressed. In my review of the beer I wrapped up the review hoping...
The Bruery Rueuze
In the past 10 years or so Southern California has earned a reputation as a world class beer destination. While San Diego has done most of the heavy lifting in ...
Russian River Consecration
Russian River Brewing Co. was started, in 1997, by the Korbel Champagne Co.. They hired Vinnie Cilurzo as brewmaster and when Korbel decided brewing beer wasn’t...
Ale Apothecary El Cuatro
The craft beer industry is filled with countless success stories of people throwing caution to the wind and chasing their dreams. Generally against the wishes of family and friends home brewers across the country have been risking it all, often leaving other careers or hard earned college degrees, to open up their areas newest craft brewery. Oregon's Paul Arney is a perfect example of this.
The Rare Barrel Home, Sour, Home
American sour beer may very well be the fastest growing segment in the craft beer renaissance. Any brewery that is worth its weight in wort and wishes to remain relevant has a sour program.
