O'so Bottled Sours in 2017

<INB4: when it's ready>

 

Lol yeah this is the answer I expect but it was worth a shot

 

It is always the answer I hope for. I'd rather have it be delayed and come out tasting amazing, than released early and have people complain.

 

Holding off until the Tradeship series is ready.

 

For a really nice, big "no proxy" release. I like your style!

 

I appreciate the proxy option. For the Door Kriek release, my brother couldn't make the trip, but I was able to pick his share up for him. It's a good thing when not abused.

 

I think FFG has gotten to the point that proxies are no longer needed. The releases will sell out instantly on BPT either way. Keep the beer local, people will still make the trip from surrounding states.

Or at the very least limit it to one proxy per person, similar to what Ale Smith does

 

Since shipping alcohol is frowned upon, having a no-proxy rule would keep everybody law-abiding citizens.

 

I like the proxy system, so that is going to stay. Ultimately people out of state need local proxies to pick up the beer, so locals run the show. I might experiment with a hybrid concept I have, but we'll see.

 

With your proxy system would I get on line and buy the beers (if I can get on in those 60 seconds lol) and put done the name of a person that will pick up for me?

 

Pretty much, yea. That person needs a copy of your ID when picking up your beers or we won't release it.

 

Can you give us any deetz on the different "flavors" that will be available?

 

This!!

 

If I had to guess:
A "blended" American sour
A dry-hopped American sour
A Prickly Pear American sour
...and a Blood Orange American sour

 

^this is not a bad guess. If I had to guess, the dry-hop one is with Rakau hops.

 

You can order your bottles of Wease the Juice and Tuppen's Demise May 6th here: http://www.brownpapertickets.com/event/2541860 then pick them up May 20th at the brewery. Wease the Juice is very tasty with brett and Door county cherries. Tuppen's Demise is their barrel aged blonde sour refermented with blue berries. They are both very tasty beers and I am looking forward to getting some bottles of each.

 

FYI: there is an O'so 2016 release thread here.

 

@bmony26 Thanks for linking our event! I don't mean to split hairs, but Tuppen's is not just sour blonde like a lot of our fruited sours. It is actually a blend of three different beers, and is similar to wease the juice in its formulation but with a shitload more fruit and no "young" beer. Tuppen's is two different sour blonde recipes, each about 1.5 years old, and a 2 year old sour belgian golden strong, refermented on more blueberries than we should have put in it! We seriously had to remove some during fermentation because it was blowing purple draaank all over our grain bags.

Wease is a blend of 4 different beers blended together then aged on cherries. We did not overload the fruit here because we wanted it to accent the beer, not steal the show. Three of the beers are barrel aged - two are mixed culture ferments (project lo & a belgian golden strong), one is a base beer we've been playing around with to bring out brett character for blending that is fermented with 100% brett isolated from Oud Beersel, and one is a 'young' version of that 100% brett beer using the Fantome isolate.

The belgian golden strong we used in both these beers has quickly become one of my favorite beers to blend with. Not only does it bump the ABV up slightly to around 8% on both of these beers (if my memory serves me correct), this batch was aged in relatively new oak barrels so there is distinct wood character to both of these beers. We plan on making another batch (of golden strong) during the hot months of summer to age for future blended releases.

Another note on the 100% brett beers - these are not "funky" per say, because they are 100% brett and do not have pathways open to funky town without being in the presence of other microbes. When we add them to the mixed culture ferment beer, funk starts to develop. The idea is byproducts of other ferments allow these beers to develop funk gradually in the bottle, but this became evident post fruit ferment before it even went in the bottle.

We hope you enjoy them both!

 

Informative. Thanks!

 

Also, don't miss out on the special limited bottle release of our collab beer with The Blue Moon Bar in Madison, "Count To Two", a kiwi & cranberry fruited sour! Thanks for processing 600 lbs of kiwis, Jim!