Up & Comers - American Wild Brewers

You left out Almanac!

 

Upland, De Garde, Side Project, Wicked Weed.

 

And this is what I was driving at. It's another style with bolder flavors, and in this case it's simply a matter of brewers having more patience with these beers to see how they turn out. We have some local ones popping up too that are quite good. The more brewers that decide to try it, the more good ones we'll see.

This is a style I've always felt I could get a good example of, and never feel like I HAVE to get Cantillon if I see it. Now, if I can get it, I will certainly jump at the chance. But like IPAs, there's a number of solid examples out there.

 

American wilds and what cantillon is doing are so far from each other it's not funny. I don't know where you are findin good American gueze and lambics. I can count the truly good American versions I've had on less than one hand.

 

Right now an up and comer locally would be Arizona Wilderness. They have done a sour wheat beer with locally grown oranges called Woolesy Wit that was over the top. In its new incantation it will be called Woolesy the Wild. It is being aged with Brett in French Oak Barrels. Their Gose is right up there in tartness. They are also doing some really funky things with their version of Berliner Weisse. Besides the regular issue, they are doing a Sour Apple BW aged in Red Wine Barrels, and a Sour Fruit BW also aged in Red Wine Barrels. They are also releasing a sour called Sour in the Red Field on Thursday. Cant wait!

 

Jackie O's and Rivertown

 

In the title you stated: “American Wild Brewers”

In your post you mentioned: “…wild and sour beers…”

So, I was very much under the impression that you were soliciting a discussion of wild/spontaneous brewing.

So, what is your intent in this thread?

Cheers!

 

Locally I find this one to be fantastic.

http://www.beeradvocate.com/beer/profile/14/21800/

I'm admittedly not a "sour" expert, but I have had my fair share of Cantillon (and visited the brewery), sampled Russian River, and have tried a variety of other Gueuze, American Wild Ales (whatever that means exactly)...etc.

But for my palate (not saying this as an expert, I'm not) many have been quite good. From CBC's Cerise Cassee to Russian River's attempts. Nothing is as good as Cantillon, and I agree I doubt anyone is doing what Cantillon is doing (blending years of lambics and obviously they're not doing it in that region with open air fermentation).

And to clarify what I meant when I said I could get them easily, I was more referring to acceptable Gueuze. I can find Tilquin (which is blended with Cantillon) or Boon Oude Geuze for example, at most of the better local shops in the Boston area. I never feel deprived and can get it when I want it.

 

Wicked Weed and Tired Hands for sure. Fonta Flora will make some waves in this category from time to time as well.

 

See.. all those beers are perfect to me. I've drank half a case of black angel and love child this year!

Oude Tart would be another you'd steer clear of then.. Tart of Darkness you might like though. It's not very sour.

 

I almost feel like an idiot to mention Ale Apothecary, because doing so might make their beers incrementally harder to find. But they really deserve to be included in this thread.

 

I am not sure the intentions with wild/sour brews but Natty Greene CAN make some amazing wild/sours. They just don't do it on any kind of scale... So not sure if they fall into the category of up and coming.

Also, no one mentioned New Belgium, at least in the category of Sours. Their La Folie or their Love Oscar are pretty darn amazing, particularly when you consider the scale they make them at.

Also, no one mentioned Cascade, or maybe I missed it. They have to be up there as well.

 

Thats very fair and I understand your point and even agree with it. To further add, I think a brewer that just uses brett in a few beers is very different than a brewer who lets its natural environment aid in fermentation. Just Ask De Garde who picked their brewery location after testing multiple locations for the natural microbes and loving Tilamook, OR for what it brings. Utilizing "wild" yeast cultured in a lab is just different. It's really cool to see brewers that understand the terroir of their location and let it do the talking.

That being said, ill answer your question with my two favorite brewers that are utilizing their location amazingly:

De Garde and Ale Apothecary. Those guys know what they are doing. Such exceptional processes and beers.

 

Almanac makes some superior barrel aged beers

 

the last tired hands beer I had... some botched Brett peach Saison was any indicator TH should not be in the up an coming category of this style, they are not good at it although they price their bottles like they are, kind of a disgrace to legit shit.

 

Gotta say night shift

 

Tahoe Mountain Brewing is busy making great sours.

 

Jack's Abby has been doing some interesting things with sours in the last couple of years.