The two newest beers to come from our sour program have been in the works since the summer of 2018 during a visit from our good friend Cory King, founder, and owner of Side Project in Saint Louis, MO. Along with our own Ryan McNeive, and the rest of our barrel team, they created a base beer that begins with a medley of malts (pale, wheat, and dark) that gives the finished product a dark brown color. Fermented with a mixture of a Belgian Abbey yeast, Boulevard’s Brettanomyces, and Side Project’s Brettanomyces, the beer was aged for two years in an upright oak foeder that previously held Brunello di Montalcino (a red wine from Tuscany). When it neared completion, we added black currants and sweet cherries to half the batch to create a second take on this stellar sour.
The result, at long last, is these two companion bottles that showcase the magic of sour beers. The Foeder Saison Ale with Brettanomyces bursting with aromas of tart raspberries, plums, and a heavy brett funk pours a brilliant walnut color. Each sip begins with a bright acidic punch, then mellows into an earthy roasted malt finish — and every taste is more complex and tantalizing. The Foeder Saison Ale with Black Currants and Sweet Cherries is enhanced with fruit adding a more pronounced berry character as well as waves of both raisins and passion fruit.