Brewsletter

To subscribe: Enter your email address below



Main Menu









Home > 2012 Top 10 Sour Barrel Aged Beers in the United States

2012 Top 10 Sour Barrel Aged Beers in the United States


This Top Ten List of Barrel Aged Sour Beers is from the results of the 2012 U.S. Open Beer Championship, Great American Beer Festival, and the World Beer Cup.

      
1. Window Pane Blackberry - Mother Earth Brewing, Kinston, NC
2. Framboozled - Arbor Brewing, Ann Arbor, Michigan
3. Samuel Adams Stoneybook Red - Boston Beer Company, Boston. MA
4. Friek - Odell Brewing Co., Fort Collins, CO
5. The Wanderer - The Bruery, Placentia, CA
6. Le Serpent Cerise - Snake River Brewing, Jackson, WY
7. Lovibonds Sour Grapes - Lovibonds Brewery, Henley-on-Thames, United Kingdom
8. Le Serpent Cerisev - Snake River Brewing Co., Jackson, WY
9. Melange #1v- The Bruery, Anaheim, CA
10. La Roja - Jolly Pumpkin Artisan Ales, Dexter, Michigan
 

Mother-Earth-Brewing-Window-Pane.jpg (300×250)

 
Wood/Barrel-Aged Sour Beer

Subcategory: Wood/Barrel-Aged Sour Beer
A wood/barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer character. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavors. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port/whiskey/wine/sherry/other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Original Gravity : Varies with style
Final Gravity: Varies with style
Alcohol by Volume: Varies with style
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style

Subcategory: Fruited Wood/Barrel-Aged Sour Beer
A fruited wood/barrel-aged sour beer is any fruited lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Entries in this subcategory have fruit added at different stages up to and including during wood aging. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavors and with fruit flavors and aroma. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), fruit used, and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Original Gravity : Varies with style
Final Gravity: Varies with style
Alcohol by Volume: Varies with style
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style
 





Starting a Craft Brewery - Brewers Library

nano1.jpg (110×160)







  
Top 10
Ales & Lagers
in the USA

Golden Ale
Blonde Ale
English Summer Ale
English Pale Ale

English IPA
Imperial IPA
Imperial Red Ale
Bitter
ESB
English Mild Ale
 English Brown Ale
Porter
Stout
Oatmeal Stout
Imperial Stout
Old Ale 
Barley Wine
Scottish Ale
Strong Scottish
Irish Red Ale
American Amber
American Pale Ale
American IPA
American Brown Ale
German Alt
German Kolsch
German Wheat
German
Hefeweizen
Belgian Saison
Belgian Ale
Belgian Abbey Ale
Belgian Lambic
Belgian Witbier


Lagers
American Light Lager
American Pilsner
American 
Premium Lager

Amber Lagers
Bohemian Pilsner
German Pilsner
Munchner Helles

Munchner Dunkel
Marzen
Oktoberfest
Schwarzbier
Bock
DoppleBock


Hybrids
American Cream Ale
American Wheat
American specialty wheat

Fruit/Vegetable beer
Pumpkin beer
Herb and Spice beer
Chocolate Beer
Coffee beer
Rye/Roggen Beer
Wood / Barrel
Aged beer
Wood/Barrel
Aged strong beer

Wood/Barrel Stout
Smoked/Rauch beer
Specialty Ales/Lagers




©1996-2013 BeerInfo.com All Rights Reserved.

Powered By FlexCMS


Web Design & Hosting Services by Webbed Otter