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California breweries with sours3/22/2023 ![]() OB-One) salutes a significant milestone of San Diego’s funkiest brewery coming to San Diego’s funkiest neighborhood,” said Bill DeWitt co-founder of California Wild Ales. If you’re looking to send your taste buds on an adventure, swing by California Wild Ales and help celebrate their first anniversary in Ocean Beach. ![]() PST at their Ocean Beach location at 4896 Newport Avenue. As part of the festivities, the brewery is releasing several new beers including the brewery’s first canned lager, a double hazy IPA (IIPA) made in collaboration with Thorn Street Brewing, a new barrel-aged fruited sour featuring prickly pear and passion fruit picked in Ocean Beach and two limited release dark sour wild ales made in collaboration with Lost Cause Meadery.Ĭalifornia Wild Ales invites Ocean Beach and the greater San Diego beer-loving community to raise a glass with them on Saturday, from 2p.m. “We observed a growing interest in not only sour and wild beers but, in general, an increasing demand for beers that push the envelope,” says Brewmaster Phil Markowitz.(SAN DIEGO, CA) – California Wild Ales, San Diego’s Sour House, is celebrating the first anniversary of the brewery’s second tasting room in the laid-back San Diego neighborhood of Ocean Beach. Two Roads, a stalwart of the New England craft beer scene, founded Area Two, focused on wild ales, sours and other experimental beers, in 2019. “I haven’t seen the market for these beers do anything but rise.”- Jen Schwertman, owner, Fluid State Beer Garden He suggests that number is probably far lower than the actual increase. Still, Watson says that, by volume and sales, sours are up 25% or more in each of the last two years. audience was mostly the geekiest of the geeks.īart Watson, chief economist at the Brewers Association, says that exact sales figures are hard to pinpoint because sours are often sold at boutique retailers and craft beer bars, whose numbers fly under the barcode radar. Many craft beer drinkers have gravitated toward sours because, like hazy IPAs, they are generally fruit forward.Īs is often the case, what’s new is actually quite old. ![]() Some sours simply have the light ring of a golden apple with none of the bitterness that turn some away from traditional beers. ![]() Wine lovers might admire the terroir of the yeast or effect of barrel-aging. In others, the fruit articulates itself discreetly, like the stone fruit notes of a Marlborough Sauvignon Blanc. Some feature a pungent finish that borders on vinegar that might attract certain cocktail or natural wine fans. Sours have gained a significant following in part because they appeal beyond beer’s usual crowd. Purists who typically regard adjunct ingredients as signs of an inferior beer now effuse over the blueberry-pomegranate-coffee blend in Mikkeller’s Jammy Buggers, and praise FREETHOUGHT’s Fourth Wave, which is soured on lingonberries and brewed with sansho pepper and lemon verbena. It’s a catchall name for beers often fermented with wild yeast and balanced with unique combinations of fruit and other flavors. “We got a lot of eye rolls in 2014, but I think I get the ‘told ya so’ moment pretty soon,” says Gagne.Ĭraft beer enthusiasts accustomed to parsing the crispness of Pilsners, the hoppiness of India pale ales (IPAs) and the sumptuousness of stouts have increasingly embraced sours. It recently introduced new versions of its signature sour, Party Jam, with flavors like passion fruit and blackberry. Now, the facility operates 16 hours a day, seven days a week to keep up with sales. When the Brattleboro, Vermont-based brewer opened six years ago, it produced two batches of beer per week. ![]() Brewmaster Christophe Gagne of Hermit Thrush Brewery, which exclusively makes sour beers, can barely keep up with demand. ![]()
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