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Sour Cellars
Sour Cellars Perpetuana
starstarstarstarstar_border 3,78
Sour Ale - 5.9 º
Perpetuana Blend of 1, 2 and 3 year barrel aged golden sour ales. Perpetuana, a blend of 1 years, ...ously fermented using different mash/cooling techniques. The three year component is mixed culture honey saison (Shipwrecked). This blend has been bottle conditioned just over six months now. Th ...
3 Prices 
Sour Cellars Drinkitite
starstarstarstarstar_border 3,86
Sour Ale - 6.4 º
Drinkitite Blend of barrel aged spontaneous fermentation and mix culture golden sour ale brewed on ...Jan 2016, Feb 2016, Dec 2018 and Jan 2020 refermented with blueberries. Batch 2
2 Prices 
Sour Cellars Shipwrecked
starstarstarstar_halfstar_border 3,72
American Ale - 6.6 º
Shipwrecked Blend of 29 months barrel aged mix culture saison, brewed with honey. Aged an additiona ...som honey. This blend was fermented/aged in multiple Zinfandel barrels for 29 months before conditioning another 6 months in the bottle. It’s a fairly low acid beer, with lactic acid conte ...
Currently the barrel room has over 300 oak barrels used for fermentation and aging. All fermentations take place in the barrel and the beer is allowed to age on the yeast for at least a year. Having our own brewhouse allows us to easily experiment with different mash techniques, open air cooling, open fermentation and spontaneous fermentation.
All of our beers are mixed culture fermentations, meaning that every fermentation has many different species of yeast and bacteria working together to produce ethanol, lactic acid and many of other compounds in lesser quantities that contribute to the aromas and flavors. When working with so many cultures, the beer needs to age for more than year so that certain chemical reactions can take place. The compounds created by these reactions give the beer a very unique character.
With our lab equipment we are able to isolate and propagate wild yeast. We currently maintain over 20 strains harvested from various sources. Although our beers are mixed fermentation, during the warmer summer months we pitch one or more of these wild strains in a significant quantity so as to outcompete other unwanted microbes, preventing them from producing undesirable characteristics. During winter months we focus on open-air cooling and spontaneous fermentation.
After the lengthy aging process in the barrels, we blend multiple barrels into larger tanks and often introduce fruits for another fermentation cycle, lasting a few months. We do our best to select the best varieties of fruits for our batches. We work with several local farmers to try to find those varieties. We employ specialized yeast strains for these fruit re-fermentations to keep the beer from forming off flavors, while extracting as much of the fruit character as possible.
In short, our beer requires a long complicated process with many opportunities for failure. I hope you enjoy it.