Breweries Opening in the Minnesota 2016/2017

It's not a Blonde Ale, it's a Stout that happens to be Golden. This is coming from the brewer himself. The only difference is not using Roasted Barley to achieve the black color and replacing that bitterness by using coffee. Stone made one as part of their Stochasticity Project.

 

I edited my post. Please reread.

 

Maybe they don't consider the gose part of their sour program and they are kettle souring that particular beer.

Or they could be just be pitching a sour yeast into the fermenter during primary to give the desired effect.

 

I'm working on getting the exact answer to this question. Will post when I hear back. I do know they use Lacto in the Gose.

 

Yeah, a more proper name would be a black blonde India pale stout ...

 

Faction also makes one and calls it a stout.

http://factionbrewing.com/anomaly-milk-stout/

 

Cigar City also has one that they called something like a "Blonde Stout"

 

Some brewer's will just add food grade lactic acid to the finished beer to sour it. I'm not saying that's what was done here, just that I've seen/heard it being done at places.

 

I got an answer on the Key Lime Gose. He does a 100% Lacto fermentation for two weeks, followed by a secondary fermentation with the yeast and limes. Also, the Golden Stout does include small amounts of roasted and smoked barley.

 

Historically speaking, there is such a thing as pale stout. I think I saw something on Barclay Perkins about it? Not sure.

 

Need a beer historian in the thread now. But I think originally "stout" was a strength descriptor and not a color, flavor, or style descriptor.

 

@jesskidden seems to know these things.

 

They should seriously consider googling kettle souring. They are essentially doing the exact same thing, but risking infecting their fermenters.

On a side note, souring a beer post fermentation is risky. Commercial grade lactic acid is produced using heterofermentative bacteria, so it is prone to having high levels of off flavors (especially diacetyl) that can ruin your beer unless you give the yeast time to break it down after the lactic acid addition.

 

They are well aware of kettle souring and the risks that come with doing it traditionally.

 

Infecting stainless steel. The horror.

 

u4ic had their grand opening tonight. I was the only beer geek there...and one of the youngest people there as well.

 

And how was it?

 

He was the only one with a beard, black rimmed glasses and a shirt with an ironic saying on it...........?

 

Matt is probably too nice of a guy to answer that truthfully.