Fogbelt Brewing Releases Methuselah April 29th
(Santa Rosa, CA)- Fogbelt Brewing Co. is launching Methuselah, a Flanders red ale aged in Zinfandel barrels for 20 months with added late harvest Zin grapes at month fifteen. This is the first sour beer launched in Fogbelt’s new sour project, Fogbelt Funk. Craft drinkers can expect to get their hands on it at the brewery only starting on Arbor Day Friday, April 29, 2016. Limited amounts in 750ml bottles and draft will be available.
Methuselah Tree is a bay area icon towering an impressive 225 feet and a young 1,800 years old. The tree sits on the peninsula off of Hwy 35 on the East side of Skyline Boulevard. Fogbelt has a strong connection to these gentle giants and we name every beer we make after one. Methuselah is well balanced sour ale clocking in at 7.8%, smooth tartness and a good fruity flavor from the late harvest grapes.
“We wanted to go back to our roots with barrel aging and Methuselah is the start. Remy and I both come from wine making families and this is our way of blending the old with the new,” said Paul Hawley, co-founder of Fogbelt Brewing Co. “Being the first of our Fogbelt Funk line, we really wanted to make sure it came out right and the addition of the late harvest Zinfandel grapes have helped to do just that. We think everyone will really enjoy it!”
Methuselah will only be available at the brewery in Santa Rosa, CA, but expect to see it created again and distributed wider in the future. This sour is the initial offering in a new sour project that will continue year round with new and exciting additions.
About Fogbelt Brewing Co.
Paul Hawley and Remy Martin both grew up in Sonoma County along the fog belt where the redwoods meet the vineyards. Paul and Remy have over thirty years of combined experience in the wine industry. The old saying, “it takes a lot of beer to make wine” rings especially true for these long-time friends who have been brewing together since 2004, when they worked the grape harvest in New Zealand. Remy went on to study brewing at UC Davis and has experience working at a number of local breweries. Paul has been working at his family’s winery in Dry Creek Valley since 2005.
