The Bruery The Wanderer Returns + Cascade Collab Release
(Placentia, CA) – On Friday, we celebrate the public release of our latest edition of The Wanderer.
The Wanderer (2017) is a GABF silver medal-winning blend we originally concocted with our platypus loving friends in NorCal, featuring a wine barrel-aged sour ale with blackberries and cherries. We then folded a small portion of our bourbon barrel-aged anniversary ale into it for additional layers of oak, vanilla and toffee, accentuating the dark fruit notes and delightfully sour tinge. Whether it’s a trip down memory lane or your first experience with these flavors, we hope you enjoy the journey.
The Wanderer will be available on draft and in bottles to-go at both Tasting Rooms starting tomorrow. For our out-of-town friends, bottles will be available on TheBrueryStore.com (shipping within California only).
On Tuesday, September 12, we’re excited to celebrate the public release of our Cascade Brewing collaboration, One Way Or Another at our Tasting Room at Bruery Terreux. We’ll be hosting a special meet and greet with representatives from Cascade Brewing and Bruery Terreux from 4:00 p.m. to 7:00 p.m. We’ll also have Hazelnut Chunk samples from our friends at TCHO Chocolate to pair with the purchase of a full/half pour or taster of One Way Or Another (while supplies last). Full details can be found on our Facebook Event Page.
One Way Or Another was a collaborative effort with our friends at Cascade Brewing. Together, we developed a new sour tripel recipe that we would brew at our separate facilities with each other – one here in Orange County, CA and the other in Portland, Oregon. The concept called for treating our creations with the same regional ingredients: Meyer lemons from California and marionberries from Oregon. Both brews would be destined to mature for over a year in oak under our respective roofs.
At Bruery Terreux, we utilized a mix of New American Oak puncheons, fresh bourbon barrels, port barrels and oak wine barrels to create the ideal blend of flavors, and we couldn’t be more pleased with the complex, tangy tripel that emerged.