CHEVY CHASE: For Beer Aficionados "Spring Into Sours" at Macon Bistro's March Beverage Event
Macon Bistro Beverage Director Andra 'AJ' Johnson has gathered together a treat for beer aficionados, and it's running for the month of March "Spring into Sours". 4 Beers each are American, brewed with lactobacillus and/or brettanomyces that give the beer a refreshingly tart and sometimes fruit characteristic.
Here are the beers and a brief description - this is a can't miss beer event
BOULEVARD “LOVE CHILD #6”
Barrel Aged Wild Ale, Missouri, 9.2% (750 ml)
Boulevard’s Love Child Series of “wild” ales are barrel-aged with such boisterous cultures of Lactobacillus and Brettanomyces. The back of your bottle will tell you the three key personality traits, FUNK, SOUR, & FRUIT, at the time that it was released. The base of this Love Child is a strong Belgian-style blonde ale.It goes through primary fermentation with the Belgian yeast strain and then is transferred into previously used wine barrels and stainless steel barrels that have been previously inoculated with the 2 souring strains. The flavor profile consists of lemon, tart cherry, and under ripe strawberry.
OMMEGANG “ROSETTA”
Traditional Belgian Style Kriek (Fruit Ale), New York, 5.6%
This Liefman's-Ommegang mash-up is a delightfully balanced ale with just enough cherry sweetness to round out the great tart finish. Ommegang's brewmaster's recipe calls for a blend of cherries aged at least 3 years, a young Flemish brown ale, and a classic cherry beer. The result is a complex yet intriguing interplay of tartness and sweetness. Its elegance and depth would make Madame Rosa Merckx proud - Liefman's former brewmaster and the first Belgian woman with that title in whose honor the beer is named.
ANDERSON VALLEY
German-Style Gose Brewed with Blood Oranges, California, 4.2%
A tart, refreshing wheat ale that is kettle-soured with Lactobacillus and brewed with sea salt and coriander. However, unlike traditional versions of the style, blood oranges are added during the fermentation. This imparts tangy citrus notes that complement the champagne-like flavors, creating a complex and seasonable ale. Perfectly paired with salmon, oysters, and bitter greens.
2015 ALLAGASH “INTERLUDE”
Ale Aged in Oak Barrels, Maine, 10%
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast to establish the flavor of a classic Belgian ale. The second is a house strain of Brettanomyces yeast that contributes to the myriad of flavors including pear, apricot, graham cracker, and bread crust. A portion is aged in red wine barrels which imparts a distinctive vinous character with a tannic finish.
Guests are invited to try a flight of all four beer offerings at $25/flight.
Here are the beers and a brief description - this is a can't miss beer event
Barrel Aged Wild Ale, Missouri, 9.2% (750 ml)
Boulevard’s Love Child Series of “wild” ales are barrel-aged with such boisterous cultures of Lactobacillus and Brettanomyces. The back of your bottle will tell you the three key personality traits, FUNK, SOUR, & FRUIT, at the time that it was released. The base of this Love Child is a strong Belgian-style blonde ale.It goes through primary fermentation with the Belgian yeast strain and then is transferred into previously used wine barrels and stainless steel barrels that have been previously inoculated with the 2 souring strains. The flavor profile consists of lemon, tart cherry, and under ripe strawberry.
Traditional Belgian Style Kriek (Fruit Ale), New York, 5.6%
This Liefman's-Ommegang mash-up is a delightfully balanced ale with just enough cherry sweetness to round out the great tart finish. Ommegang's brewmaster's recipe calls for a blend of cherries aged at least 3 years, a young Flemish brown ale, and a classic cherry beer. The result is a complex yet intriguing interplay of tartness and sweetness. Its elegance and depth would make Madame Rosa Merckx proud - Liefman's former brewmaster and the first Belgian woman with that title in whose honor the beer is named.
German-Style Gose Brewed with Blood Oranges, California, 4.2%
A tart, refreshing wheat ale that is kettle-soured with Lactobacillus and brewed with sea salt and coriander. However, unlike traditional versions of the style, blood oranges are added during the fermentation. This imparts tangy citrus notes that complement the champagne-like flavors, creating a complex and seasonable ale. Perfectly paired with salmon, oysters, and bitter greens.
Ale Aged in Oak Barrels, Maine, 10%
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast to establish the flavor of a classic Belgian ale. The second is a house strain of Brettanomyces yeast that contributes to the myriad of flavors including pear, apricot, graham cracker, and bread crust. A portion is aged in red wine barrels which imparts a distinctive vinous character with a tannic finish.
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