Recall, if you can, the first time you tasted something sour. Was it a piece of rhubarb? Maybe it was a lemon drop hard candy. How about one of the Warhead hard candies, that make people produce odd reactions? This Saturday, August 23rd, Tacoma's Engine House 9 Brewery (611 N Pine St, Tacoma, WA 98406) hosts a unique event, featuring sour and wild beers.
What’s a sour beer?
Sour beer is a beer style characterized by an intentionally acidic, tart,sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be soured, but in practice the most common styles that are soured are Belgian lambics, gueuzes, and Flanders red ale.
Starting at 11am till closing time (or until the beer is gone, whichever comes first), sour abettors are asked to stop by the brewery and sample from over 30 different beers. Included at this event are rare (Bear Republic Tartare), the local (Big Al Jupiter’s Blood), and some from Washington’s past (Russian River Supplication, which is no longer sold in the state). Below is your supplemental list to get you started.
- Anderson Valley Horse Tongue Wheat. This is a unique wheat beer which is first fermented with Belgian yeast, then later with our proprietary wild yeast and bacteria culture.
- Baladin Brewing Wayan Sour. Le Baladin Wayan is made of 17 different ingredients (barley, wheat, spelt, oats, rye, different types of hops and many different spices besides coriander
- Bear Republic Tartare. One of the world’s classic sour beer styles, Tartare is Bear Republic’s interpretation of Berliner Weisse, the tart, low-alcohol beer style dubbed as ‘The Champagne of the North.’
- BFM 225 Historic Sour Saison
- BFM Abbye Bon Chien. L’Abbaye de Saint Bon-Chien is an antique beer, a strong sour ale with 11% abv aged in old wine oak barrels during one year.
- Big Al Brewing Jupiter's Blood. Brewed with sangiovese grapes and aged in sangiovese barrels--"sangiovese" translates to "blood of jove."
- Big Al Brewing Special Blend
- Commons Brewing Myrtle. Myrtle has a pleasant acidity from a Lactobacillus fermentation. Lemony Meridian hops grown in Silverton, OR enhance the citrus character of our house Lactobacillus strains and the fruity ester profile of our house farmhouse yeast.
- Double Mountain Devil Kriek. Our delicious Belgian-style sour Kriek ales combine the tart Brettanomyces wild yeast with fresh fruit picked at Double Mountain’s orchard, just miles from Hood River.
- Duchesse De Bourgogne. “Duchesse de Bourgogne” is an ale of mixed fermentation. It is a sweet-fruity ale with a pleasant fresh aftertaste.
- Duo Brewing Brett Golden
- Engine House 9 (aka, E9) Brewing Barrel A Batch 3
- Engine House 9 (aka, E9) Brewing Funky Farmer Ralph
- Engine House 9 (aka, E9) Brewing Hard Days Work Batch 4
- Ichtegems Grand Cru Oud Bruin
- Leifmans Fruitesse. This sparkling appetiser beer, with its pale red colour, is at its very best in the stylish, playful Liefmans glass. Enjoy the fresh, intense flavour of strawberries, raspberries, black cherries, elderberries and blueberries.
- Logsdon – Bison Coco Bretta. The first-ever 100% organic collaboration beer, Cocoa Bretta is a hybrid blend of Bison’s award-winning Chocolate Stout and Logsdon’s award-winning Seizoen Bretta. This stout-based collaboration beer was brewed with organic Peruvian cocoa, a blend of six organic malts, organic roasted barley and organic oats. It was fermented using multiple yeast strains, and then finished with Logsdon’s proprietary strains of Brettanoymces and keg conditioned with pear juice.
- Logsdon Far West Vlaming. This Red Ale is brewed in the 'Vlaming' or West Flanders style. A combination of pale, crystal, and dark roasted barley malt, wheat, and oats are brewed with local whole-cone hops, with a select variety of yeast and lactic bacteria.
Brouwerij Van Steenberge N.V. Monk's Café. Brewed for Monk's Café in Philadelphia, but also available for retail purchase elsewhere. Oud Bruin in style; a traditional blend of young and old beers.
- Alvinne Morpheus Wild Undressed. Basic beer for the Alvino and the Kerasus. Also used to make the blend with Morpheus Dark to create the Morpheus Wild
- New Belgium La Folie. La Folie, French for ‘the folly’, is a beer steeped in New Belgium brewing tradition
- New Belgium Prickly Peach Passion Barrel. New Belgium Prickly Passion Peach Barrel - Prickly Passion Saison in a peach whiskey barrel with sour Felix aged for 5 months
- Rodenbach Grand Cru. A blend of 1/3 young beer and 2/3 of beer aged 2 years in large oak vats. The more important proportion of oak matured beer contributes to its fruity taste, complexity and intensity. The finish is worthy of a great wine.
- Russian River Supplication. Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
- Schooner Exact 2010 Kriek
- Schooner Exact No Sacc
- Snipes Mountain Brewing Belita
- The Bruery Hottenroth Berliner Weisse. Hottenroth Berliner Weisse is brewed in memory of Fred & Sarah Hottenroth, Patrick’s grandparents. This tart, German-style Berliner Weisse is as authentic as it gets. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer.
- The Bruery Sour on the Rye. We brewed this ale with around 40% rye as a base malt and let our sour yeast and bacteria eat away at it in oak barrels for over a year creating a sour ale with a complex character of rye spice, oak and a subtle funk.
- The Bruery Tart of Darkness. We brewed a stout - no, not Black Tuesday, this one is low i abv if you can believe it! But we then decided to put it into the barrels that previously housed Black Tuesday and various other strong ales and added our special blend of souring bacterias and wild yeasts. The result is a perfectly tart yet awesomely dark and roasty sour stout. Not a style you will see very often, and in our opinion, not a style seen often enough.