This mixed culture ale was fermented with a blend of brettanomyces and lactobacillus to create a sour stage for showcasing Oregon native Silvan Blackberries from West Union Gardens. And what better way to show the world the glorious flavor of the Pacific Northwest’s signature fruit than to put it in the LIMElight with a generous heap of lime zest (get it – it’s a stage spotlight analogy AND the second ingredient)? A beer is a beer is a beer but this beer is a spoonful of blackberry jam.
Brettanomyces is a genus of yeast traditionally associated with old stock ale from 19th-century Britain and well-recognized as being responsible for tertiary fermentation in Lambic and Flanders red ales. Considered an integral part of terroir in a few select, barrel-aged red wines, Brettanomyces has historically been considered a “wild yeast” because of its spoilage capabilities and the characteristically funky flavors and aromas it can produce.
Like brewers yeasts, lactobacillus metabolizes sugars as the main source of energy, but, unlike yeast, it produces lactic acid instead of alcohol. Lambic, American sour beers, traditional Berliner weisse, and even Belgian witbier will use lactobacillus to help create part of the beer’s characteristic flavor.
Hops: Mosaic, Strata, Wai-iti, Nectaron
Malts: Weyermann Pilsner, Great
Western White Wheat, Grain Miller’s Flaked Wheat
Yeast: Mixed Culture
Other: Blackberries, Lime Zest