In search of the perfect summer beer: Sour beer

When I first moved to Oregon, I was more of a lover of big, bold wines; I would also occasionally drink a light beer to quench my thirst on a hot summer day. It wasn’t until I went to a few beer festivals, met a few Oregon winemakers who also loved beer, and sipped a few other beers that I realized that there is such a huge world of beer out there to explore. I also learned from my years of working the wine harvests in Oregon that “in order to make a great wine, you need to have a great beer.” Ryan Harms of Union Wine Co. had once told me this when we worked side by side in the wine industry. I heard it again, over and over from other winemakers in the area, and I realized that at the end of the day, winemakers want nothing more than an ice-cold beer to quench their thirst after sipping and spitting out wine samples all day.

Initially, I was turned onto another big, bold, very Oregonian beer style, Indian Pale Ales (IPAs). IPAs are a whole other story, one which I will touch upon later in another blog post. I later went back to the more European style of beers, such as white wheat beers like Hefeweizen, then later to paler ones like lagers and pilsners.  Finally, today, I’ve landed on sour beers.

IMG_7369A little about sour beers. Sour beers can be made from pretty much any beer; however, most follow either traditional or standardized guidelines. Sour beers are intentionally made acidic, tart, or sour in taste. For those Oregon Pinot Noir drinkers who love acid, this may be the beer style for you.

In order to obtain a sour beer, beer brewers need to use wild yeast and bacteria strains such as Lactobacillus, Brettanomyces, and Pediococcus, none of which are generally allowed unless in a controlled environment.

I personally love a little “Brett” in my wine, cider, and obviously, beer. These beers generally satisfy my craving for sour patch kids candies, a hot-summer-day sipper, and a little more depth than just another lager. Not that there is anything wrong with lagers–I love those, too–but lately, I’ve been craving some good sour beers.

Sour beers rarely make an appearance in winter, so if you are adventurous, get them while you can in these upcoming summer months before they’re gone.

Below, I have summarized some information on the most common styles in order of taste preference. (Thank you, Wikipedia, for providing me with some backstory information.)

IMG_7076Berliner Weisse is a beer that is popular in the summertime and meant to be enjoyed outside on a patio in the middle of a hot summer in Berlin. It is generally low alcohol, around 3% abv. and made sour using Lactobacillus bacteria. It is commonly sweetened with a green or red flavored syrup to balance out the tartness. Interestingly enough, it was when I lived in Berlin that this was my first taste of sour beers, and I had no idea that it was a sour beer. I really enjoyed it!

Gose (pronounced “go-suh”) is a top-fermenting beer that originated in Goslar, Germany. I had my first taste of sour Gose from 10 Barrel Brewing Co. in Portland and loved it. I have been in search of Gose since then. Goses have a lemon-/grapefruit-like tartness with a touch of herbal to them. This type of beer is generally characterized by the use of coriander and salt. It is then made sour by inoculating the wort with lactic acid bacteria before primary alcoholic fermentation.

Lambic beer is spontaneously fermented beer made in the Pajottenland region of Belgium and Brussels. I first tried a Kriek lambic beer when a friend told me that I had to try this sour cherry sweet beer. It is generally sweet as it is allowed to perform a secondary fermentation with fruit such as cherries (Kriek] or raspberries (Framboise). These are the most common lambics you are likely to taste.  Honestly, I have only tried the European versions, but you can find a cherry lambic beer at Trader Joe’s. Interestingly enough, the wort is left to cool overnight in the koelschip [italicize] where it is exposed to the open air during the winter and spring, and then placed into barrels to ferment and mature. Most lambics are blends of several seasons’ batches, such as Gueuze, or are secondarily fermented with fruits, such as Kriek and Framboise.

American wild ale is generally brewed using yeast and bacteria strains in addition to standard brewer’s yeast. American wild ales don’t follow specific guidelines, unlike their European counterparts.

Flanders red ale descended from the English porters of the 17th century. It is first fermented using brewer’s yeast,  then allowed to mature in oak barrels. It can later be blended with younger beer to adjust for consistency in taste, similar to the process used for a Solera Sherry.

To learn more about Solera Sherry, click here.

Oud bruin beer originates from the Flemish region of Belgium. Oud bruins differ from the Flanders red ale in that they are darker in color and not aged in wood. Consequently, this style tends to use cultured yeasts to impart its sour notes.

IMG_8305So if you are looking for that great summer beer, look no further then sour beers. Some of my favorites are from Avery BrewingDeschutes Brewery, Ecliptic BrewingDry Dock, 10 Barrel, and River North. If you are in a store, just ask one of the store associates to help you find some great sour beers and they’ll direct you to the right beers. Enjoy summer in a glass! Cheers!

Goodbye, Oregon; Hello, Colorado

The logo was designed by Denver-based Cultivator Advertising and Design, which has also done work for Breckenridge Brewery, Great Divide and New Belgium Brewing.

Recently I moved from Portland, Oregon, one of the hippest cities in America, to yet another up-and-coming city, Denver, Colorado.

While Colorado is not as well known for its wine industry, it has an amazing beer industry that is worth delving into.  With the craft beer industry having a $1.15 billion impact on the state’s economy, it’s no wonder that CNN named Denver the best beer city in America in 2015.   It has also become a mecca for millennials, and the number of people moving here is astounding.

Did you know that brewers started showing up in Colorado back in 1858 when gold was discovered in Colorado–yes, in Colorado, too, not just California! It started out being made in small batches that were then sold to the miners. Rocky Mountain Brewery, founded in 1859, is arguably the first craft brewery in Colorado, and soon after, in 1873, Adolf Coors came to the state with his recipe for Czech Pilsner. However, it wasn’t until 1959 that the first can of Coors was made.  Today, there are over 300 craft beers made across Colorado, and the number is growing.

It may come as no surprise that I will start blogging about Colorado beer, given that Colorado is home to six of the 50 largest breweries in the U.S. and produces nearly 1.7 million barrels of craft brew in the nation according to the Brewers Association.

I hope you’ll join me in my adventures in craft beer, just as you have in wine and cider over the years.  Cheers!

To learn more about Colorado beer, click here.

Creating order out of chaos in Colorado: The Infinite Monkey Theorem

When one thinks of Colorado, you think of an outdoor wonderland of snow capped mountains, evergreen forests, bubbling streams and quaking aspens. It has yet to be known worldwide for its winemaking possibilities, especially given the harsh winters, hail storms, snow, and sometimes extreme summers. While most people would not think of Colorado as a state that produces wines, there are over a hundred wineries in the state. Most are small and family owned and the majority of the wine is sold primarily out of the tasting room and within the state. But one man, a British one at that, has been striving to make a statement with his Colorado wines by literally harnessing the chaos and putting it in a bottle.

Meet Ben Parsons, born in Kent, U.K., and later went on to work in Australia and New Zealand before making Colorado his home, working in the industry and then setting up his first winery in 2008.

You may ask, why the bizarre name? The infinite monkey theorem is an old mathematical theory where everything and anything is possible in infinity, if you keep trying. It is basically described as, a monkey would be able to create a work of art, such as Shakespeare by hitting a number of keys at random for an infinite amount of time. The way Ben describes it to me, is that it is similar to winemaking in Colorado, you need to create order out of chaos.

Join me as we talk about his new and innovative concept of an Urban Winery and struggles to take the wildness of Colorado and end up with a work of art in a bottle.

To visit Ben and his Urban Winery Wine Lab,visit their website or you can stop by and visit his wine lab off of 32nd and Larimer St in the RiNo Art district, during one of his increasingly popular First Friday or Third Thursdays of the month when he works with local food and pairs it with his stunning Syrahs, Cab Francs, Malbecs and Sauvignon Blancs, just to name a few. Make sure to try his Blind Watchmaker, a particular favorite of mine.

Cheers!

Infinite Monkey Theorem:
3200 Larimer Street, Denver, CO 80205, +1-303.736.8376

Schedule an appointment for a barrel tasting

Drop in during Wine Lab Hours:
5-10pm Wednesday through Saturday
2-7pm Sunday