Crooked Stave to Release Two New Fruited Petite Sours & Spring 2015 Vieille
Denver, CO – On Wednesday, April 1st, Crooked Stave will release Petite Sour Raspberry, a 5.5% ABV mixed fermentation ale aged in oak foeders with raspberries.
Petite Sour Raspberry is the second in a string of Petite Sours the brewery will be releasing this spring. Each Petite Sour features a different fruit to both celebrate the season and exhibit subtleties in flavor that comes from the interaction between the wild yeast Brettanomyces and a singular fruit.
“Being able to experiment with a variety of fruits really elevates the entire series of Petite Sour beers,” says Chad Yakobson, Owner and Head Brewer at Crooked Stave Artisan Beer Project. “We spent three years developing our techniques and process for these beers. Once we had that solid, we brought in the next element to take it to another level while still keeping the beers at a competitive price point.”
As Crooked Stave continues to grow, our focus is on making sour beers more accessible and at a price point that will motivate a larger group of people to try these beers. Petite Sour Raspberry, and all Petite Sours, will be priced at $8 per bottle.
Petite Sour Raspberry received the equivalent of over a pound per gallon of fruit, after being primary fermented in oak with Crooked Stave’s mixed culture of wild yeast and bacteria.
The following week, Crooked Stave will release a new batch of Vieille Artisanal Saison on Wednesday, April 8th. This is the second batch of Vieille released this year. The brewery has moved production of its core brands – Vieille Artisanal Saison, Surette Provision Saison, and St. Bretta Citrus Wildbier – to a quarterly basis, with a new batch of each beer coming out every quarter.
Lightly dry hopped with Motueka, the April 2015 batch of Vieille exhibits zesty citrus aromas and a refreshing tartness at the finish.
On Wednesday, April 15th, Crooked Stave will release Petite Sour Boysenberry at its taproom. Another of the ever growing Petite Sour series, Boysenberry was primary fermented in oak with the brewery’s mixed culture of wild yeast and bacteria, and was dosed with the equivalent of over a pound of fruit, leaving a beer with a deep violet color and vibrant boysenberry characteristics.
All bottle releases take place at the Crooked Stave taproom (3350 Brighton Blvd, Denver) at 6:00 p.m. MST. Bottle releases are open to the public, with bottle limits and prices set on a case-by-case basis.
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
