Red Flanders typically taste more of fruit, while brown Flanders have more notes of raisins, plums, and earth.Īmerican wild ale: The craft brewer’s take on the sour is usually made with a mix of ale yeast and Brettanomyces yeast. Flanders ales have a mix of acidity and sweet fruit and vanilla flavors. A blend of old and young lambics is called geuze.įlanders: A Belgian beer that’s often fermented in large wooden vats. The unfermented beer is left in the cool open air, which allows wild microorganisms floating around to get into the beer. It’s traditionally brewed in the winter and aged for at least a year, and is often mixed with cherry and raspberry. Lambic: A Belgian wheat beer that’s made with spontaneous fermentation that’s both light and tart. At its worst, Brett can add poopy and Band-Aid flavors and aromas, but at its best it can make add a balancing layer of earthiness to a beer. The wild yeast in sours is known as Brettanomyces, also known as “Brett.” Unlike Saccharomyces cerevisiae ( which makes ales) and Saccharomyces pastorianus (which makes lagers), Brettanomyces has a reputation as a beer ruiner. Over time, pediococcus can also create diacetyl, a compound that has a buttery taste. Pediococcus can metabolize without oxygen, and the acidity will increase the longer it’s in a beer. The second is p ediococcus, a bacteria in the same family of lactobacillus that’s often used in Belgian beers to add acidity. It’s the same acid that makes yogurt taste slightly sour (and that makes your muscles sour after exercising). The first is lactobacillus, a bacteria that turns sugars into lactic acid. Today’s sours are primarily influenced by two types of bacteria and one type of wild yeast. What makes a sour beer sour?īacteria gives sour beers their distinctive taste, while yeast adds the funky and earthy quality. Some of the most famous sours come from Belgium, where they’re often aged in oak barrels that let the beer breathe and let microorganisms build communities. Sours come in a wide range of styles and can run the gamut from mouth-puckeringly sour to barnyard funky to fruity and light. Paired with Smoovie Juice Series: Juice Wave - This sour is packed full of Sweet Cherry and Blackberry-you'll definitely want to ride this wave.But wild organisms are what make sour beers so enticing. Mascarpone Cheesecake, Blackberry-Cherry Smoovie Compote, Tuille, Cocoa Crumble The malt sweetness is pleasant and finishes clean. This malt gives the beer its beautiful ruby color. Paired with Crushing on Amber - This amber is made with 100% German Red X malt. It's crisp, clean and offers a unique sweetness only offered by or local Maltster Black Gold.Ĭorn Beef, Cabbage, Fried Onion, Bread Bowl, Gruyere, Herb Paired with Figge Pilsner - Showcasing our local barley grower/Maltster and Midwest grown hops, this beer presents the flavor cascade of Iowa's terroir. Vermicelli Noodles, Cucumber, Red Pepper, Carrot, Shiitakes, Mint, Pork, Rice Paper, Korean BBQ Brimming with Centennial, Mackinac, and Citra Hops. Paired with: Quarantined at Henry’s IPA - This West Coast IPA is tropical on the nose with that nice bitter bite you're looking for in a West Coast IPA. Sponsored by Five Cities Brewing and Central StandardĬitrus Shrimp, Pickled Red Onion, Chilies, Avocado, Tomato Juice, Cilantro, Lime, Fried Tortillas Beer and food packages will be available for pick up. Want a more robust experience? Have your beer tasting paired with four courses from Central Standard. In between segments, enjoy the sounds of local musician, Bobby Ray Bunch. Enjoy four delicious brews of 5ive Cities Brewing Company while learning about the artful process of its origins from hops to bottle.
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