Crooked Stave to Release HopSavant Citra and St. Bretta Gold Nugget
Denver, CO – On Wednesday, May 27, Crooked Stave will release HopSavant Citra in addition to St. Bretta Gold Nugget. Both releases will take place at the brewery’s taproom (3350 Brighton Blvd) at 6:00 p.m. MST.
HopSavant Citra is the brewery’s second recent release of their Brettanomyces IPA – Crooked Stave released HopSavant Amarillo at the beginning of the month, the first batch of HopSavant in almost two years. HopSavant Citra (7.0% ABV) was primary fermented with a few of Crooked Stave’s mixed Brettanomyces cultures and then received over three pounds per barrel of Citra hops, a varietal known for its tropical aromatics and pungent citrus notes.
In addition to HopSavant Citra, Crooked Stave will release St. Bretta Gold Nugget on Wednesday, May 27. This batch of the brewery’s Brettanomyces Citrus Wildbier features citrus zest from Gold Nugget Mandarin citrus as well as lemongrass.
“Thanks to our increased fermentation capacity, we are able to release more beers than we have ever been able to previously,” said Chad Yakobson, Crooked Stave Owner/Head Brewer. “With increased space we are able to increase the breadth of flavor profiles in our beer. More fermentation vessels means more room for experimentation as well as more room to play with different and unique ingredients.”
St. Bretta Gold Nugget is the first St. Bretta that Crooked Stave has not named after a season. By moving away from seasonality, the brewery is able to put the focus on the fruit itself and allow for greater experimentation. Both HopSavant and St. Bretta are part of Crooked Stave’s lineup of core brands, with a new batch being released every so often.
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.