Brues Alehouse Brewing Co
Style: 50/50 Blend German-style Dunkelweizen/Cherry Lambic
Grain- Pilsner, Vienna, Munich, Munich II, Pale Wheat, Carawheat
Hops - Hallertau Mittelfruh
Yeast- German Ale yeast, Brettanomyces
Bacteria - Lactobacillus, Pediococcus
Adjuncts- Whole Sour Cherries
Water- Reverse Osmosis Base with light additions of CaSO4, CaCl2
Original Gravity: 12 Degrees Plato
Lab Tested IBU - 8 IBU
Color: 12-15 SRM
Our Impression: Sour beer is a fairly generic term. There are various modes of souring and timelines that range from weeks to years. In terms of complexity, nothing beats a long barrel fermentation with a proper culture of bacteria and yeast. However, there are amazing traits of fresh beer that hasn’t seen the oxidative effects of barrel-ageing. Historically, Belgian beers were brewed and then sent off to local pubs. The pubs would blend, add fruit, etc. to create their distinct product in the market. When comparing beer cultures, we believe Belgians are the most influential in the art of blending. We’ve seen fantastic results with well-calculated blending. Grand Brux is one of our favorite blends to date, and features the complexity of a long barrel fermentation (2 years) combined with the fresh doughy character of a German-style wheat beer.
Aroma: Medium sour nose with notes of Cherry, Toasted Malt and Toffee.
Appearance: Hazy and bronze with off-white foam.
Flavor: The expressive traits of our 2-year barrelled sour are mellowed by blending in our fresh German-style Dunkelweizen. The result is a superbly complex and balanced sour ale with notes of cherry, sour apple candy, and toasted malt. The extra body provided by the fresh Dunkelweizen brings just a touch of juicy sweetness back to the cherries.
Mouthfeel: Velvety mouthfeel with medium carbonation.