In The Midnight Sour Bottle Release Friday May 27th


For the better part of the last two years we’ve been slowly building our barrel and oak foudre fermented beer program.  Currently we have over 400 wine and spirit barrels as well as 100 BBLs of foudre fermentation capacity.  We’ve released many Bourbon barrel aged beers over the past four years, but not a whole lot of barrel fermented and soured beer. That’s just about to change.

On Friday, May 27th we’re releasing the first bottled version of In The Midnight Sour, our Belgian-styled Dubbel soured for two years in wine barrels with brettanomyces and blended with our House Table Sour before being conditioned on tart cherries and raspberries for a month. This version will also be the second time this beer is available on draft, the first time being way back in 2012 at an event at the Hulmeville Inn which was a small 9 gallon barrel version done originally as a homebrew.

The end product is more in line with a traditional Flanders Red and has notes of fruit and funk, highlighted by the cherries and raspberries it was conditioned on. At 8.3% ABV is no slouch either, but the alcohol is dangerously hidden making this beer extremely fun to drink. This tart bottled conditioned sour ale pairs perfectly with soft cheeses like Gruyere and Camembert, crackers, and fruits like apples and grapes.

We have 300 bottles available of this very limited offering and bottles are $16/each, limit two per customer.

And that’s not all…

In the coming weeks we’ll be announcing the bottle and keg release of Logic & Reason Saison, our farmhouse oak foudre fermented Saison dry-hopped with Equinox and Mandarina Bavaria hops, our special Philly Beer Scene awards kettle soured Saison, Kleinevriend, and the first bottle release of Abrikoos, our wine barrel fermented apricot and peach Saison.

With all these barrels and foudres be assured this is just the beginning.

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