Sour freaks have at least three great events to choose from tonight and tomorrow night. Chad Roberts, Head Brewer at Snipes Mountain Brewing, is coming to Seattle to do an event tonight at Beveridge Place Pub and then tomorrow at The Pine Box. Eric Salazar, head of the barrel program at New Belgium, will be bringing some treats to The Noble Fir for an event tonight. Mmmm….sour beer. But, if sour beer isn’t your thing, don’t fret. There will also be other special offerings from both breweries. Enjoy!
Snipes Mountain Brewers Night at Beveridge Place Pub – Thursday, August 23 at 7pm
Chad has been concocting all sorts of things for this event, so in addition to their excellent IPA and Porter, we’ll have Red Sky ESB with experimental hops Satus & Mosaic, Prieta Belgian Strong Dark soured in a Port barrel, Puckered Monk Sour Belgian Golden, Quinceanera Concepcion Sour Pumpkin aged in bourbon & bordeaux barrels, & a super special cask of Vaquero Double IPA with Ghost Peppers!
New Belgium Sour Night at The Noble Fir – Thursday, August 23 (open at 4pm)
We’ll tap Eric’s Ale, Blackberry Whiskey Barrel Aged Love, Felix Love (a blend just for us), Tart Lychee, Bret Beer and so the hopheads don’t feel left out, Super IPA (which we actually tapped today, and it really is super!) Eric Salazar, head of their barrel program will be here too.
Snipes Mountain Brewers Night at The Pine Box – Friday, August 24 at 4pm
Sage Trail Ale – Satus, Sorachi, Citra “IPA” spontaneously fermented in a 15 gallon vessel using a sprig of sage from my back yard. Non-sour however, just clean and unique with a hint of sage. The only 1/6 bbl for the West Side. Only one other one exists.
Ye Olde Roza 2010 – One of the last remaining kegs of delicious 13% barleywine from the Miller Reserve.
Vaquero DIPA – The second batch came out remarkably like the first, with only a few slight tweaks
Dos Borrachos – A crisp, bright lager brewed with Augustiner yeast, and a hint of rice in the style of a “Michoacán Helles”
Quinceañera: Prieta – Our sour Darkstrong aged on Hungarian oak staves, then in a Tagaris Port barrel for 18 months