Pucker Up, Buttercup!
Hundreds of people arrived at Avery Brewing Company on Saturday in hopes of turning their mouths inside out with a few beers' sour power.
Avery turned the barrel room into a block party. Brewers from many of the participating sour producers were on hand to answer questions about their beer.
Avery Bolder Weiss
Avery's take on the traditional Berliner Weiss, a tart German-style wheat beer, was fermented with lactobacillus and Brettanomyces then laid to rest in oak barrels for 6 months.
Avery Eremita I, II, and III
We loved Avery's Eremita (tap room only) sours so much that we decided to do a vertical. Eremita I was a strong sour blended together from 10 different red wine barrels. Eremita II was a sour blonde fermented with a huge quantity of apricots and peaches. Eremita III was another dark sour blended from 12 Cabernet barrels ranging from 9 months to 3 years old.
Cascade Brewing Co. The Vine
The Vine offered a nice contrast to some of the more fruit and vinegar-heavy brews offered at SourFest. Winelike notes from the white grape pressings left our palate refreshed and ready for more.
Crooked Stave Persica Wild Wild Brett
This Sour Golden Ale was aged in oak barrels with peaches for 9 months. This is to be the next release in a series of sours offered only to Crooked Stave Cellar Reserve members, so this table got hit pretty hard.
Upland Brewing Co. Sour Reserve #2
This extremely rare Geueze is created by blending batches of Upland's unfruited lambic, producing an incredibly balanced flavor profile. This rare beer is so popular that Upland decided to institute a lottery system for bottle sales.
Upland Brewing Co. Raspberry Lambic
Easily the most distinguishable beer of the festival due to the intense fuchsia color, the Upland Raspberry Lambic was another very popular beer. This fruit-bomb tasted like an alcoholic fruit smoothie.
Cambridge Brewing Co. Ozymandius
Cambridge created this beast by starting with a dark ale base and fermenting it with six different yeast strains. Then they aged it in red wine and bourbon barrels for six months. We had a hard time tasting anything else after sampling Ozymandius.