Belgian-style sour ales heavily influenced our Sour Program in the beginning, and Darken is a take on an “old ale” or Flanders Oud Bruin style. We add nearly the entire spice rack to this ale, including star anise, ginger, grains of paradise, black pepper,...
2017 vintage of this sour barrel-aged brown ale was aged in oak Cabernet wine barrels for two years. Soured with a blend of lactobacillus and pediococcus bacteria creating a pleasantly sour version of our 2013 Great American Beer Festival gold medal-winning Bandit...
A sour brew that is aged for a year and a half in a 100-bbl oak foudre before being blended with a few “normal” size barrels of varying ages. The result creates a complex combination of flavors and sophistication.
Sour 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...
