perfect balance of fruit and funk
Marrying the bright flavors of Golden Sweet apricots with the oak-aged complexity of sour beer. It begins as a blonde ale brewed with both malted and unmalted wheat, a blank canvas which is laid down in freshly emptied white wine barrels and topped off with our house souring culture. Over the course of a year these yeast and bacteria transform the liquid, bringing forth a beer that is both deeply funky and refreshingly sour. The tart flavors and aromas of the fresh fruit perfectly balance the acidic, bracingly sour base developed in the barrel.
AMERICAN WILD ALE
Apricot. Oak. Sour.
A Sour Barrel
Chandelle Sour is a Change in Flight
The process of creating barrel-aged beers is equal parts craftsmanship and science, an art that is both immensely time-consuming and intensely rewarding for us as brewers. We purchased our first barrel in 2010, a bourbon barrel, and it turned 53 gallons of Chocolate Porter into our first ever batch of barrel aged beer. We’ve come a long way since then. The other side of the barrelhouse is our Sour Program. Sour barrel aging is the transformation of an unremarkable, simple base beer into a delicate, interesting and complex beverage using the three tools of the cellar- time, wild yeast/bacteria cultures, and wood.LEARN MORE ABOUT HANGAR 24