Brues Alehouse Brewing Co
Our Impression: After spending time in Brussels, Belgium and some surrounding areas, we had a whole new look into traditional Belgian beers. Some of the beers we enjoyed the most were blended lambics. In most breweries in the US, we have a need to produce the most mouth puckering, complex, and sometimes harsh sours. This was not always the case in Belgium. Some of the best sours we enjoyed were Lambics that were blended back with fresh wheat beer. This made the beer drink with much more enjoyability, having a mild level of sour, lots of complexity and a level of freshness that only fresh beer can bring. This was the realization for us to start doing the same. There are many kind of beer that will yield beautifully to a sour, and one of those is our Hazy IPA. The combination of tropical, melon, and citrus with a tart and complex beer like a Lambic is something special.
Style: Sour Hazy IPA
Hops: Hallertau Mittelfruh, Experimental 472, Huell Melon, Sultana
Yeast: S-04, Brettanomyces
Bacteria: Lactobacillus, Pediococcus
Adjuncts: Raw Wheat, Oats
Water: Reverse Osmosis Water with light additions of CaCl2
Original Gravity: N/A
Estimated IBU: 15 IBU
Color: 3-4 SRM
Aroma: Tropical notes and bright citrus. Brettanomyces, a “wild” yeast strain, produces complex esters that range from cherry pie to horse blanket. This is typical of traditional Belgian Lambic styles.
Appearance: Pours a beautiful bright cloudy yellow.
Flavor: A pleasant mix of sweet tropical and tart citrus. The blend between the Lambic and Hazy IPA leave you with the best of both worlds. A beer that drinks with the nose of an IPA, mouthfeel of a hazy IPA, and the complexity of a traditional Lambic sour. The blend keeps all parts contained, not too tart and not overly hoppy, with some fresh body to the beer.
Mouthfeel: Light body, tart, with medium carbonation.