Crooked Stave to Introduce New Collaboration & Petite Sour
Denver, CO – On Wednesday, April 22nd, Crooked Stave will release Sin Frontera, a collaboration between its Denver-based brewery, Jester King Brewery (Austin, TX), and Brasserie Trois Dames (Switzerland).
The collaboration was born from the concept of brewing an identical recipe together at each individual brewery. Each brewery used its house mixed culture of wild yeast and bacteria, and aged the beer in the same style of Sherry casks.
“This collaboration emphasizes the diversity of brewing science. Each brewery uses a unique process to create their products, but has a similar philosophy to Crooked Stave,” says Chad Yakobson, Crooked Stave Owner and Head Brewer. “By experimenting with the same base recipe and using different cultures to ferment, we were able to expose the nuances contributed by the different organisms. Each beer is distinct and showcases the unique characters featured in each brewery’s process. Plus, brewing with a couple of our favorite brewers is always a fun time.”
During the Craft Brewers Conference, on Friday, April 17th, The Hop & Vine (Portland, OR) will host a sneak peek of Sin Frontera, five days prior to the release at Crooked Stave’s taproom. Both Crooked Stave and Jester King versions will be available during the Sneak Peek.
The Colorado release of Sin Frontera, fermented with Crooked Stave’s mixed culture of wild yeast and bacteria, will take place at the Crooked Stave taproom (3350 Brighton Blvd) on Wednesday, April 22nd at 6:00 p.m. MST.
The following week, on Wednesday, April 29th, Crooked Stave will release Petite Sour Tart Cherry and St. Bretta Late Spring. Both releases will take place at the Crooked Stave taproom at 6:00 p.m. MST.
Tart Cherry is the fourth varietal in Crooked Stave’s Petite Sour series. This 5.5% ABV beer pours a rich red, with a snap of tartness from the addition of the equivalent of over a pound per gallon of sour cherries, after being primary fermented in oak with Crooked Stave’s mixed culture of wild yeast and bacteria.
St. Bretta Late Spring, the newest edition to Crooked Stave’s seasonal line of Brettanomyces Citrus Wildbier, showcases Tango Mandarin citrus, a slightly sweet varietal with vibrant aromas. Crooked Stave tweaked the recipe slightly for this batch of St. Bretta, adding lemongrass and citrus zest, in addition to the Tango Mandarin juice.
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.
www.crookedstave.com – @CrookedStave – Facebook
