Dry Dock Brewing Company Presents the Funk n’ Sour Series

by / Monday, 06 June 2016 / Published in Brewer's News, Slider
FunknSour web

Dry Dock Brewing Company is excited to announce a brand new beer series that features our favorite offerings from South Dock’s barrel program, which currently includes more than 80 barrels. These barrels, mostly wine and some whiskey, are dedicated to sour, Brett, and mixed culture fermentations utilizing a multitude of organisms and inoculation methods. Many have added fruit, flowers, and whatever else inspires us.

 

 

 

 

Batch No. 3: Lucine

6% ABV, IBU 5
Fruity, Tart, Hay
bottled 9/21/16

A blend of two mixed fermentations made up this tart blonde ale. One spent almost two years in well-traveled chardonnay barrels, the other about seven months in second turn Cabernet Sauvignon barrels, both exhibiting the light funk and bright fruit character that Brett is known for. Their marriage makes a bubbly tart showcase of subtle strawberry, hay, peach, and apricot.

More About This Beer

We use a lot of different techniques to coax beautiful characteristics out of our barrels, sometimes adding different bug blends; sometimes allowing the organisms existent in a particular barrel to continue working their magic on a fresh base. Such was the case on half of the Lucine. We turned those Chardonnay barrels a few times over the years before adding another blonde base beer and allowing the yeast and bacteria that have made the oak their home to continue to thrive and quietly work wonders.

Availability

Lucine will tap at South Dock and North Dock on Wednesday, October 5 at 10am to kick off our specialty Great American Beer Festival tappings. Only 500 375mL bottles of this beer will be available for purchase.

Batch No. 2: Cassidae

6.1% ABV, 8 IBU
Juicy, Complex, Elegant
bottled 8/19/16

Cassidae is a sour Brett saison fermented with blackcurrants in second turn Cabernet Barrels. The base for the blackcurrant was a mixed primary fermentation of Brett, lacto, and saison strains aged in barrels for six months before receiving a pound per gallon of blackcurrants and aged another three. That was then blended with a mature sour red to consummate a delicate balance that is fruity, sour, dry, and deeply complex.

Availability

Cassidae will tap at South Dock on Saturday, August 20 during Dry Dock’s A-Town Funk Festival for sour and funky beers. Only 500 375mL bottles of this beer will be available for purchase. The following week, Cassidae will be available for purchase at North Dock while supplies last.

Batch No. 1: Brett Stock Ale

7.8% ABV, 35 IBU
Fruity, Malty, Earthy
bottled 5/18/16

The first release of this sour and funky beer series is Brett Stock Ale. This Brett beer was inspired by 19th century British Old/Stock Ales which utilized a secondary fermentation of Brettanomyces. This take on an almost extinct classic was aged in heavily rinsed whiskey barrels for seven months with Brett C. before bottle conditioning. Complex fruity and earthy aromas suggest hints of funk and give way to rich malty flavors of stone fruit, white chocolate, plums, raisins, and dark cherries. Brett Stock Ale has notes of bananas foster, vanilla, and wild berries, as well as port and sherry, all with a pleasing rustic undertone and almost no acidity. The flavors in this beer will continue to develop over time, making it a great bottle to add to the cellar.

More About This Beer

While it isn’t quite clear who really “discovered” Brett first, we know that it’s inadvertent use in beer gave way to purpose and public attention around the turn of the century when Hjelte Claussen published a paper on the “secondary” yeast and its importance in the character of English ales. Eventually, use of Brettanomyces and other so called “wild” organisms became less common, finding acceptance mostly in Belgian beers.

Today there are almost no examples of Brettanomyces-fermented Stock Ales available on the commercial market. So, we thought, why not try making one ourselves?  We fermented an Old Ale with a malty English yeast strain and aged it for seven months in heavily rinsed whiskey barrels with Brettanomyces Claussenii, a less funky more fruity strain of Brett (which is probably a version of the original yeast that Claussen isolated and studied). The result is a euphony of flavors that, with its low level of acidity, rides the line somewhere between an Oud Bruin and a British Old Ale.

Availability

Brett Stock Ale will tap at South Dock on Tuesday, June 7 at 5pm. Only 500 375mL bottles of this beer will be available for purchase. All of the Funk n’ Sour series bottles will only be available for purchase at South Dock and North Dock. Please note that North Dock’s tap room is open Thursdays from 2 to 8pm, and on Fridays and Saturdays from 12 to 8pm.

 

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