FIRST BREWED FEBRUARY 2017
Created entirely in the brewery without aging, this funky and sour ale is a mixed culture beer, fermented with Brett and soured with Lactobacillus.
The Holgate sour beer program has settled into a regular seasonal pattern with the “yin and yang” releases of barrel-soured Wild Red Ale in spring and stainless-fermented Sour Brett Ale in autumn.One of our first forays into the world of primary Brettanomyces fermentation was the 2017 release of Sour Brett Ale where we designed a sour ale using two different wild yeasts: Brettanomyces bruxellensis Trois Vrais and Brettanomyces bruxellensis to ferment a kettle-soured wort. We kept back a brewers’ stash of SBA 2017 and during the past year we’ve been continually assessing the beer as it ages. Happily, the brew team have discovered that the beer has matured beautifully. The funk levels have gradually increased, becoming richer and more complex and alongside this the acidity levels have also developed. The inviting bright stone-fruits character is still there but the beer is now up a notch in sophistication.With this knowledge we are now confident that the 2018 release will age similarly well. As brewers we often have the “fresh is best” mantra at the forefront of our minds, however, in this case fresh is merely “different”. The current release is drinking beautifully right now – think tangy acidity, stone-fruits and berries partnered with a mellow funk – yet patience will also reward the disciplined drinker who can lay down a couple of bottles for enjoyment in 9 months, 12 months and beyond – you won’t be disappointed. Store this ale in a cool, dark place away from large swings in temperature. We find that storing in the fridge slow the funky flavour development that it’s now renowned for!
This is a purely yeast driven beer with no late kettle or dry hopping. The simple malt bill has created a hazy, burnished gold beer that is redolent of lazy, late-summer afternoons. The aroma displays classic Brett funk with a zesty acidity balanced by sweet summer fruits – think peaches, apricots and mango with a hint of forest fruits – that border on confectionary in their intensity. The palate is unmistakeably Brett with touches of rustic funk underneath a bracing lactic acidity. The sweet fruits are in play too, the whole being reminiscent of childhood sour candies, lemon sherbet and green gooseberries. The finish is lip-smackingly dry. Sour Brett Ale is perfect on its own but also pairs very well with strong cheeses and antipasto.
Mixed Culture Brettanomyces fermented Sour blonde ale
ABV: 5.8% EBC: 9 IBU: 14.5
Malts: Pale, Wheat, Munich