If you've never known the joy of a soured beer, your truly missing out. They can be complex, refreshing and sometimes down right puckering.
Sour beers are not only difficult to make properly but they can prove to be a detriment to a brewery's other non-sour products. If the slightest cross contamination were to occur, hundreds of thousands of dollars in losses could be inflicted on a brewey. That's why many local have shy'd away from getting into the sour beer game. Complete segregation is required and not many have the space available.
Odds are if your looking for world class, true cutting edge sour beers, made locally. It's likely you'll find Squatters on the label.
Squatters' next big thing is here and trust me, it not going to disappoint. Root Cellar is a beer anomaly. It defies categorization. It started out as a Strong Ale, then was laid down into Justin Winery's Obtuse Port barrels for 5 months.
Flavors of plum and caramel malt sweetness layer with oak and port to create a wonderful winter warmer. Sourness, developed during aging, brings forth both softness and complexity to this bottle conditioned American Wild Ale. "Brilliant"! is all I can say.
Root Cellar will be released tomorrow (1/8/11) out of Squatters' Bottle Shop for $9.95/750ml bottle. 8.4% abv.
On a sadder note our brother in beer, Ray Madsen was injured yesterday when a grundy tank at the Wasatch Brewpub ruptured on him causing a serious amount of head trauma. Ray is stubborn and is said to be up and about. He's scheduled for surgery sometime today.
Pray, chant, cast spells, smoke something, Drink something.... do what ever you do - to help ensure Ray's quick recovery.