Crooked Stave – Petite Sour Hibiscus and Cinnamon + Serenata Notturna Release Details
(Denver, CO) – On Wednesday, March 18th, Crooked Stave will release Petite Sour Hibiscus and Cinnamon, the first in a series of Petite Sours the brewery will release over the coming months.
Crooked Stave first released Petite Sour Hibiscus and Cinnamon to its Cellar Reserve members in May of 2013 as a small batch experiment. Due to its popularity, Crooked Stave tweaked the recipe to make a new batch for public release.
“All our mixed culture fermentation beers, including the upcoming releases of Petite Sour and our specialty and seasonal release beers are primary fermented in large oak foeders with our mixed culture of wild yeast and bacteria,” says Chad Yakobson, Owner and Head Brewer at Crooked Stave Artisan Beer Project. “We’ve really made strides in our fermentation processes in oak, we do not use any mash/ kettle souring or other quick souring techniques. Instead we leave it all up to a full and complete fermentation with all of the necessary organisms present much like wild beers have historically been brewed.”
The 2015 batch of Petite Sour Hibiscus and Cinnamon received a modest dose of cinnamon and hibiscus, leaving a slightly tart beer with a vibrant red hue and soft spice notes.
The following week, Crooked Stave will release another new beer, Serenata Notturna, on Wednesday, March 25th. Serenata Notturna is Crooked Stave’s take on a Belgian Strong Golden Ale, primary fermented with Crooked Stave’s mixed culture of wild yeast and bacteria in previously used Sherry Casks.
“To further push the envelope with our mixed culture fermentations we knocked out a beer with a starting gravity of 22° Plato and fermented this beer to 12% ABV, a bit higher ABV then we usually brew at,” says Yakobson. “We are always interested in pushing the boundaries of what is possible as well as continuing to evolve and create new beers at Crooked Stave.”
About Crooked Stave Artisan Beer Project
Crooked Stave is the culmination of “Founder and Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The artistic creations, all of which use Brettanomyces yeast and mature in oak, result in beers of extraordinary complexity.
