A Dark Impulse (Capricho Oscuro)

Cigar City Brewing has seen much growth lately, both in capital and popularity. With a recent brewery expansion, two medals from the Great American Beer Festival for their Humidor Series IPA over the past two years, and a ruling by Tampa, Florida’s City Council that allows the brewery’s tasting room to remain open, Cigar City seems to have established itself as one of the state’s premiere breweries. So why, if it’s so established, is Cigar City one of the breweries I’m most excited about for 2011? While I’m next-door neighbors with CCB’s home state, their beer isn’t available in Georgia. Currently, in fact, only some parts of Florida (not even the whole state), New York, and Philadelphia receive bottles and kegs of Cigar City’s beer. That will all change, however, when their beer arrives on shelves in Georgia beginning with the new year. In the meantime, my supply of this much sought-after beer is limited to what I can purchase when in Florida, and the haul from friends’ visits. In following the brewery online, I am amazed by the wide variety of beers they are turning out. As many of the batches don’t seem to be bottled or widely distributed, it is the tasting room that provides an outlet for many experimental or one-off brews. To celebrate the impending arrival of Cigar City to Georgia, I recently cracked open a bottle of one of their very special beers: Capricho Oscuro.

A barrel-aged blend, Batch #4 contains Rye Porter, Warmer Winter, and Big Sound (a Scotch ale). The bottle was dipped in a copper wax, I assume because it was a special release. The wax, however, may have been the only reason this beer wasn’t completely ruined by oxidation. I found a good bit of wax underneath the cap, indicating the cap alone had not provided a very tight seal. Thankful to the wax for its aesthetic and beer-saving contributions, I dove in. As may be expected by the beers that went into Capricho Oscuro, it poured a deep brown (almost black) with deep ruby highlights. The pour yielded almost no head, but what bubbles did form on top of the beer were light tan in color. The aroma was filled with dark fruit and roasted notes: sour cherries, rum-soaked raisins, chocolate, molasses, and vanilla. A slight boozy burn from alcohol was also detectable, and completely expected for a 9% barrel-aged beer. The taste combined the notes from the aroma with a few new flavors. I was very impressed by how such a complex combination of flavors melded together smoothly, supporting each other rather than clashing. The beer started off with the dark, roasted flavors of coffee and cacao nibs, but was then somewhat lightened by the sweetness of cherries, dates, and raisins with some vanilla (likely from the oak barrels) and caramel (undoubtedly Big Sound coming through). As the sweet richness of dark fruits waned, a yeasty bread flavor helped round out the roastiness. I took my time enjoying a snifter of this beer, and was rewarded by the subtle changes that occurred as it warmed. The dark fruits became deeper and all of the flavors became even more legato, although still identifiable, with the increase in temperature. The finish of this beer was extremely enjoyable, and a flavor I haven’t encountered often. I identified it as something contributed by the Rye Porter, as I remembered it from tasting Cigar City’s Soggy Loaf, a porter with pumpernickel and rye grains. I’m no stranger to rye grains in a beer–I live minutes from Terrapin Beer Company, whose first beer was the gold medal Rye Pale Ale, after all. It’s incredible to see, however, the different role that rye can take when added to a porter rather than a more hop-forward style.

The combination of the flavors in this beer kept reminding me of something I had tasted in the past, but it took almost the whole glass for me to remember (see, beer does cause revelations!): a bread pudding I had made last summer with Bell’s Cherry Stout, golden raisins, and cherries. The fruit, stout, and bread produced a flavor that I think very closely mirrored many of the notes in this beer. Check it out here and make it for yourself (provided by Brewery Ommegang).

This beer was a real treat to try, and an excellent exhibit of the skill and know-how possessed by the brewers at Cigar City. A blend of so many different flavors could have easily gone awry, but it didn’t! Even with the brewery’s upcoming distribution to Georgia, this isn’t a beer I will expect to see often, if at all. Capricho Oscuro is a limited beer (only 800 bottles of Batch #4 were made) and is currently only sold at the brewery. Should you have the opportunity to try this beer, or any of its future incarnations, I highly recommend it.


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Filed under American Strong Ale, Cigar City Brewing

The Beer Growler

In a town with countless bars and package stores, The Beer Growler has set itself apart. Opening on December 11, 2010, by Paul Sanders, Denny Young, and Sean Galvin, this is the first place in the city, and the state for that matter, to offer customers a chance to take draft beer home with them.

A growler, the container for which the store is named, is a 64 oz. jug (most commonly, and in this case, glass) with a resealable lid. These may be purchased at the store and brought back to be refilled from any of the 20 different beers on tap. The rotating beer lineup features a handful of local offerings from Terrapin Beer Company along with some of the best craft beers from across the country. Since a single fill provides four pints of beer, a growler is perfect for sharing a beer with friends, whether it’s a new beer or an old favorite. No friends? Don’t worry, once opened a growler should stay fresh in the fridge for a couple days (oxidation is the enemy here). In addition to the draft beers offered, there is also a nice selection of bottled craft beers (no macro beers here, although Billy Dee Williams looks down over the store from a Colt 45 sign).

So why is The Beer Growler the first in Georgia to sell draft beer to-go? Georgia has been quite infamous for its unfriendly beer and alcohol regulations. Recently, however, it was discovered that the sale of growlers for off-premise consumption (once thought impossible) was not explicitly prohibited by state law [see Reid Ramsay’s post about the legislation here]. Since Athens law does not prohibit the sale of growlers, the business was a go. Currently, Atlanta laws seem to currently prohibit a store like The Beer Growler from opening within the city, so Athens could be  the only home to growlers in Georgia for the foreseeable future.

Still in its first week of business, there are undoubtedly more things to come for The Beer Growler. The opportunities for this unique store to enrich the local craft beer community are abundant. Many rare beers are either not bottled at all or the bottles don’t reach Georgia. The chance to get a growler fill may be one of the only ways for many Georgia craft beer enthusiasts to taste a rare or limited release beer. Additionally, since state laws do not permit growler fills or any beer sales from breweries, The Beer Growler could offer an opportunity for Athens’ own Terrapin Beer Company to feature experimental batches of brew directly to the local community.

Check out this new beer store and take home a growler today!


1059 Baxter St.
Athens, GA 30606


Twitter: @beergrowler

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Moove on over Milk Stouts

[Update: Moo-Hoo has hit shelves and taps in Atlanta and Athens today (Nov. 1), much earlier than the previously reported December release.]

If you follow me on Twitter (for those who enjoy more than sporadic updates every month or so, I recommend you do), you know that I’ve been anxiously awaiting the release of Terrapin Beer Company’s Moo-Hoo since I had a taste of the uncompleted beer after the brewery’s Hop Harvest Festival in September. Moo-Hoo is a chocolate milk stout made with cocoa nibs and shells. Rumors surfaced as soon as news of this beer was released drawing comparisons between it and the second installment of Terrapin’s collaborative Midnight Project Series with Left Hand Brewing, Depth Charge. I was skeptical, however, as Terrapin’s contribution to the collaboration beer was an addition of Jittery Joe’s espresso a la their popular Wake-n-Bake Coffee Oatmeal Stout. It was Left Hand who shared their proficiency in brewing with lactose, regularly exhibited in their highly regarded Milk Stout. As the beer’s release has drawn closer, I’ve waited to try it for myself to see what Spike and the team came up with for a milk stout that was all theirs. After seeing hints that Moo-Hoo was ready last week, I am happy to say that I finally tried the chocolate milk stout (or a pint or three) this weekend.

Last Thursday night, I stumbled upon a keg of Moo-Hoo at Blue Sky in downtown Athens. A bar with an excellent selection of bottled beers but no regular drafts, the bright red jockey box on the bar displayed a Moo-Hoo tap handle rather conspicuously. Blue Sky has hosted a couple of casks featuring Terrapin’s special releases in the past, but I’ve always managed to hear about them ahead of time. My anticipation to try this beer was almost over, or was it?

Moo-Hoo at Blue Sky

The keg, which I was told had only been put on just over an hour before my arrival, was all gone. How? There were about a dozen people at the bar, and while I expected Moo-Hoo to be tasty, they couldn’t have put that whole keg away in an hour, could they? [I later found out that the keg was provided for a pub crawl that had stopped by earlier that night.] I extinguished my disappointment with one of Blue Sky’s bottled offerings and called it a night.

On Friday, I had plans to visit Terrapin for an event benefiting Nuci’s Space with a concert featuring Dave Barbe & the Quick Hooks with Patterson Hood (see below). After my near miss the night before, I hoped to score a taste of Moo-Hoo at the brewery. Upon arrival, I almost spotted the Moo-Hoo tap handle from across the room. I’ve got some, right? No! Moo-Hoo doesn’t come out until December, and won’t start pouring at the brewery until November 3.

Dave Barbe & the Quick Hooks with Patterson Hood at Terrapin Brewery

So this is the end of the story, right? We’ll all just have to wait until next week to find out what Terrapin’s first milk stout tastes like? I’m a bit too stubborn to have given up that easily. It didn’t happen at first, but after talking Moo-Hoo with the bartender and flexing some beer knowledge, I guess he decided I was worthy of a sample. I thanked him politely and scurried off to share my first tastes of the chocolaty contraband with the only person I knew who was more excited about this beer than myself: my girlfriend.

Taking our first sips next to these soon-to-be-lucky cases

The aroma alone of this beer is enough to put a smile on your face. Light roasted notes along with little mocha sweetness reminded me of a blended iced coffee. On the colder side, the dark roasted malts and cocoa nibs play a bit of a stronger role that would lead immediately to the bitter ending associated with some stouts if it weren’t for the sweetness of the added lactose, which fades in very gradually and never becomes overly sweet. As it warms, the flavor evokes more thoughts of chocolate milk, although the similarity never becomes quite as literal as other chocolate stouts I’ve had (think Rogue Double Chocolate Stout). A more complex, grown-up flavor prevails, perhaps due to the addition of cocoa nibs (around 900 pounds worth from Olive & Sinclair) rather than processed cocoa powder. I also detected a little hint of vanilla, although I haven’t heard that any was actually added. The mouthfeel was exactly what I look for in a milk stout, with the lactose (and flaked oats) adding palpable texture and creaminess that still ended rather cleanly. Moo-Hoo is quite drinkable, especially for the style. In my opinion, Spike has pulled off something really great here. The flavors could have easily been present, but ruined by a watery mouthfeel, or a satisfactory texture could have been undermined by an over-sweetened taste. Moo-Hoo hits the spot on the cow (this will catch on, I promise), however, in every dimension.

Look for this on shelves in December

Again, Moo-Hoo will be out in stores sometime in December (I’d guess early December) as Pumpkinfest phases out. While it was originally listed as an entry in the one-off Side Project series earlier this year, Moo-Hoo will be a returning seasonal offering each winter (something I am quite excited about, and I’m sure you will be too once you try it). As is the case with all of Terrapin’s seasonals, Moo-Hoo will be available in 6-packs and kegs. [If anyone at Terrapin finds this, please do some special casks of this stuff with added goodies…I’ve got some ideas if you need help.] I don’t have any clue about distribution of Moo-Hoo, but I assume it will be the same as their other seasonals currently, so if you can get Sunray Wheat and Pumpkinfest, you should be able to get your hands on this stuff.

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Filed under Milk / Sweet Stout, Terrapin Beer Co.

State of the Brewnion

As a resident of a college town, I’ve had the opportunity to see bar after bar over the last year and a half (read: since my 21st) add craft beer to their taps and bottle lists. Terrapin, being the local brew, has gotten its foot into the door of many bars whose glasses (or plastic pitchers, to be more precise) hadn’t seen anything but American light lagers before. An appreciation for better beer has seemed to spread quickly, and I often overhear my neighbors at the bar exchanging critiques of their beer. The demand for well-crafted beer seems to be here to stay, so what’s wrong? A bar that carries craft beer, but treats it the same as their penny power-hour beer is doing is no victory at all!

Sure, craft beer is being exposed to new audiences who can appreciate its superior flavor and character, but these masses are being introduced in the wrong way. A revolution has been underway in the food industry for quite a while now, and people have demanded food that celebrates its ingredients with careful preparation. You wouldn’t order a locally sourced Wagyu burger and accept having it handed to you in a paper wrapper. In the same way, I don’t want a $7 beer from Maine in a plastic cup (or straight from the bottle, for that matter). I’ve dealt with too many bartenders who’ve had no idea what beer I was even ordering. If they did know what beers they had on tap, then they often failed to even pour a full pint.

So what’s the next step in the craft beer revolution? The quality of beer is better than ever, the distribution of beer is quick and expedited (debates on the three-tier system aside, we’re able to get an abundance of fresh beer throughout the country), but the service and consumption of craft beer must now catch up to the advances in brewing and shipping. Retailers, servers, and drinkers alike must be educated to appreciate what makes craft beer special. All the efforts and intentions of farmers and brewers can be sacrificed by improper storage or service. Initiatives such as Ray Daniels’ Cicerone Certification Program are the start, but these programs will mostly affect the professional sector, and a limited portion at that. Craft beer lovers must educate themselves and their friends, and demand proper service of craft beer. I’m not imploring you to become a beer snob (or remain one if you’re already there), but if craft beer is treated the same as that diluted adjunct-filled concoction, what’s the point?

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It’s GABF…but don’t forget the GA

With the craft beer world collectively focusing its attention on Colorado this week for the Great American Beer Festival, the recent flood of local craft beer news may have been overlooked.

Today marks the official launch of Georgia’s newest brewery Wild Heaven Craft Beers, creators of Belgian-inspired brews. The brewery is the product of Nick Purdy, founder of Paste Magazine, and Eric Johnson, founder of Athens’ own Trappeze Pub. Anyone who frequents Trappeze may have tasted Wild Heaven unknowingly in the past. Earlier this year, Trappeze unveiled two house brews concocted by Eric dubbed “Invocation” and “Benediction”. The recipes may have been tweaked since then, but Invocation, a Belgian golden ale, and Ode to Mercy, a coffee brown ale formerly known as Benediction, will be pouring around Atlanta (and in Athens exclusively at Trappeze Pub) beginning this evening. Wild Heaven Craft Beers is only the fifth brewery in the state (with more hopefully on the way), and has plans to complete a brewing facility and tasting room in Decatur, GA in 2013.

Along with a new choice for local craft beer, Atlantans now have a couple more places to order their favorite brews. Der Biergarten, an authentic German house for beer and food, is opening tonight at 300 Marietta St. The menu provided on Der Biergarten’s website is full of authentic German items and a list of better-known German beers. If American craft beers are what you crave, Deckard’s Kitchen & Kegs opens this week at 650 Ponce de Leon Ave. Deckard’s will offer a hefty 24 draft beers, along with an extensive bottle list. A food menu as equally creative and cared for, but not taken too seriously accompanies the beer.

Kicking off fall, Trappeze Pub is introducing (and re-introducing) craft beer lovers in Athens to pumpkin beers this week. With an ever-increasing number of breweries turning out pumpkin beers each year, there always seems to be a new interpretation to taste. New to Georgia this year is Southern Tier’s PumKing, on tap with many returning favorites. The weeklong celebration will end with a cask of Terrapin’s Pumpkinfest on Friday at 5pm.


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Two Blind Pints

When possible, I try to avoid reading too much about a beer before I’ve tried it. There are so many great beer-related websites and social media outlets promoting breweries and their beers (considering the size of the craft beer industry, the volume of beer-related content online is truly a testament to the passion of a growing number of real beer drinkers), but all of this can sometimes be unintentionally detrimental to the enjoyment of a new beer. I’ve noticed that sometimes, I approach tasting a beer for the first time with so many expectations based on what I’ve read from ingredient lists and other drinkers’ tasting notes that I perceive what I should taste rather than what I’m actually drinking. Last night, I had the following two beers at Trappeze Pub without much prior knowledge (yes, I know I probably should have had them before, or at least heard about them, but I hadn’t). My “blind” tasting was further enhanced by ordering from the chalkboard (only listing the name and price of each beer, rather than reading descriptions in the printed draft list menu).

Avery's Maharaja

The first brew up was an Avery Brewing Maharaja. I knew this was an IPA, and I knew it was from Avery out of Boulder, CO-that’s about the extent of what I knew before I ordered this one. Served in a snifter, the Maharaja was a beautiful copper color with a gorgeous cream-colored head. The head retention was amazing; it reminded me a lot of the head on the Belgian-style ales I’ve had recently. A strong hop aroma is present, but along with a certain sweeteness-maybe toffee. The taste can best be described as BIG: a hefty malt backbone is followed by sharp, bitter hops. The hop flavor is quite bitter and astringent, and reminds me of the Tomahawk variety I recently sampled in a single hop IPA from Mikkeller. There are also some piney hop notes that must come from another variety. [Today, I discovered that I was on with the toffee hints but a bit off on hop identification as Maharaja is made with caramel and victory malts along with Simcoe, Centennial, Columbus, and Chinook hops.] The mouthfeel is pretty thick, but the beer still remains bright and fresh in a way. The intense hops really help to cut through the up-front barrage of malt sweetness. I might even guess that this is dry-hopped due to the very palatable hoppiness. Part of this beer does say IPA, but I don’t think it’d be crazy to say it’s close to an American Barleywine (again, super heavy malt, but never syrupy or dark). Almost halfway through the glass, I’m feeling the alcohol in this…I’d venture a guess of 9.5% [it’s actually 10.24% according to Avery]. Overall, this is an awesome beer I could see myself drinking year-round. The strong alcohol and malt have a warming effect and make it suitable for winter, but the hops refuse to take a backseat and would make it just as fitting in the hot summer months with a crisp, dry ending. I’ve had a few of Avery’s beers before, but it’s not exactly a brewery whose offerings jump out to me while perusing a beer list-I believe this beer has changed that. Maharaja is a great heavy-hitting beer that I know I can count on.

Next up was a Mikkeller Nelson Sauvin Single Hop IPA. [I lost the tasting notes I jotted down about this one on my phone-it’s more convenient, but apparently not at trusty as the pen and paper…anyway, the following is what I gathered from my memory] I tried one of these for the first time on draft last week, so this is my second time tasting it but still without having read up on it. This beer was poured into a tulip glass, and was only a bit lighter in color than the Maharaja-it appears unfiltered, perhaps from dry-hopping. This might not have been the smartest choice after the Maharaja, with its strength still savaging my tongue and perhaps leaving me a bit buzzed, but I tried my best to taste everything in the Mikkeller. The head stood a couple fingers tall, falling quicker than the previous beer but leaving nice lacing. The aroma contained light citrus, but most unexpectedly, mango-like hints. The taste was subtle compared to other varieties of the series I’ve sampled. I went in expecting a harsh hop bite, but got nothing of the sort. Instead, the Nelson Sauvin hops provide a light fruitiness, with white grape flavors and textures. With the exception of the malt, which is dialed way down to showcase the hops, the flavor reminds me a lot of a Pinot Grigio. In addition to the grape notes, I taste a little of the mango I got in the aroma. Also along the lines of a white wine, this IPA finishes with a light dryness instead of the harsher dry end associated with many hop varieties. This seems to be a much more delicate hop than some others highlighted by Mikkeller, which really shows the skill of Mikkel Borg Bjergsø. He has restrained the malt just enough to show off the hops, while still keeping them in check. I’m unsure of when the hops are added in the process exactly, but additions at several different stages must be necessary to achieve so many different notes from one variety. I would recommend this IPA to anyone who enjoys and wants to learn more about different hops, but also to anyone who doesn’t think he/she likes IPAs-you may be surprised by this one. Tasting a beer like this reminds me what a wonderful and adept brewer Mikkel truly is. There are so many well-crafted IPAs available, but tasting such a delicate IPA shows Mikkel as an artist amongst many art students.

[Note: I’m aware that Trappeze Pub seems to be the setting of most of the beers I end up reviewing. While I want to highlight many of the other great places around town I love to grab some beers, I’ve been to Trappeze almost exclusively lately for the following reasons: a) the draft list has been amazing, I mean dyn-O-mite! and b) with the completed renovation of their kitchen, Trappeze has been turning out some wonderful plates of beer-inspired food. Some different beer joints around Athens will be featured very soon…as in I’ll be going out for “reporting” purposes tonight.]

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Filed under American Double IPA, American IPA, Avery Brewing Company, Mikkeller, Trappeze Pub

Sour in the Peach State

For the past few months, I’ve read that sour beers are an emerging trend and then seen them, myself, popping up on draft lists around the state. In an effort to constantly expand my beer repertoire, I’ve sipped nearly any sours accessible. They have ranged from mildly tart to face-puckering. As summer approaches, though, and the temperature reaches downright uncomfortable heights here in Georgia, one particular type hits home: the sour peach beer. This Monday afternoon, I found myself drinking two different sour peach offerings: New Belgium Eric’s Ale and Dogfish Head Festina Pêche. This was my second time trying Eric’s Ale, a limited part of New Belgium’s Lips of Faith series, and Festina Pêche was a thirst-quenching standby last summer, but this was the first time I was able to taste the two together. They certainly shared some characteristics (they both bring tartness and peaches to the table, after all). They had nearly the same light straw color (Eric’s had a slightly more orange tint) with quickly receding white heads (although, the Festina’s foam stuck around a little longer). It was the differences between the two beers, though, that was the biggest treat. Let’s take a closer look at each:

First up was New Belgium Eric’s Ale. As I mentioned earlier, Eric’s is part of the Lips of Faith program from New Belgium, an experimental line of rotating beers. Eric’s Ale is classified as an American Wild Ale, a style that seems to be on the rise but one I can’t seem to find much information about. While I can’t find much consistent information for the specifics of the style, an American Wild Ale is usually influenced by Belgian-style ales and is exposed, in one way or another, to wild yeast or bacteria, imparting a sourness to these beers. The process of making Eric’s Ale is quite experimental, indeed. A sour beer that has been aged in oak barrels for several years is blended with another beer, sweeter and higher in alcohol content. This blend then undergoes a secondary fermentation with added peach juice. The sour tartness and ripe peach flavor certainly prevail, but many other notes picked up in the complex brewing and aging process play supporting roles. Through barrel aging, the oak imparts a subtle vanilla flavor and a dryness that compliments the tart ending. I find the balance of fruity sweetness and sourness very nice, and extremely drinkable considering the 7% ABV. An alcohol content this high is uncharacteristic of a sour or wild ale, but is likely accomplished mostly by blending in that sweeter ale to the sour beer. This beer definitely makes you pucker, but that’s what you signed up for, right? New Belgium says that this is “A sour beer for those who don’t like sour beers. And a fruit beer for those who don’t like fruit beers.” I would agree, but I like both sour and fruit beers, so I don’t seem a qualified judge for the statement’s accuracy.

The second sour: Dogfish Head Festina Pêche

Following Eric’s Ale was a pint of Dogfish Head Festina Pêche. This is the Delaware brewery’s summer seasonal, considered a “neo-BerlinerWeisse”. The Berliner-Weisse style is a wheat ale that incorporates Lactobacillus, creating a sour taste from the formation of lactic acid. Traditionally, these are then mixed with fruit syrups upon serving to help cut into the sourness. Instead, Dogfish Head added pureed peaches to the beer prior to fermentation. While I haven’t had a traditional Berliner-Weisse with syrup, I have to imagine that the fruit being fermented in the beer must create more of a fruit flavor throughout, allowing the peach to take on more than a single note. The first notable difference here, compared to Eric’s Ale, is the presence of wheat. The wheat shows up in the aroma and taste, but I sense the biggest difference in mouthfeel (think of the palatable cloudiness you get from your favorite Hefeweizen). Both beers finish refreshingly dry as a result of the tartness, but the wheat also helps to coat your tongue and leave a bit of lingering sweetness. As I noted earlier, I have had this beer many times before, most often from a bottle, but tasting it on tap this time seemed a little less tart than I had remembered from my last time. This could be due to a slight recipe alteration this year, my taste buds being a little numb after the New Belgium, or simply my mind failing to accurately remember my last Festina Pêche. In any regard, the bite from the tartness (even the one a little stronger in my mind) seems more subdued than Eric’s Ale. Also a bit more tame than the Eric’s Ale is the ABV at 4.5%. One last pleasant surprise in this beer isn’t about what’s there, but what’s not: hops. There is no detectable hop flavor or aroma in this beer (true to the style). My brain and mouth were initially confused to see the fish on the pint glass but never feel the alpha acids of hops stripping the enamel from my teeth, but it’s so nice to see Dogfish Head restrain its love of those bitter buds to put a different twist on a traditional style.

Overall, both of these beers are very refreshing and perfect for the summer. The Eric’s Ale tends to bite a little harder and would serve to wake up my mind after a long summer day. It’s Festina Pêche’s sour and wheat that will have me continuing to reach for it when I seek shelter from the hot sun. They would be great before a light summer dinner or alongside a great salad. They are also something I will surely be trying to incorporate into some of recipes using Georgia peaches (I’ll update you on this later). The familiarity of fruit in these can help bridge the gap for anyone making their foray into the world of sour beers. Next time you want a nice refreshing brew, but are a bit burnt out on bitter, give one of these a try.

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Filed under American Wild Ale, Berliner-Weisse, Dogfish Head Craft Brewery, New Belgium Brewing Inc., Uncategorized