Sour Beer at The Farmhouse!

24
Jun
2014

Our staff got to geek out a bit on sour beers today with our friendly MoBev rep!

2014-06-24_liquor-training

We learned about the history of the sour-beer brewing method (did you know it’s historically been much like making sourdough bread, leaving the beer fixins in the kitchen window to collect local yeasts for brewing?), and some interesting details about a few of the sours we’ll have in-house soon (if not already).  If you come by this weekend, we’ll be sure to have some interesting sours for you to try with your summertime repast!

We have the St. Louis Framboise in bottles now (you may recall that we used to have that on tap), which is a bright-pink raspberry sour that pairs wonderfully with our artisanal cheese plate.  Its low alcohol content makes it the perfect thirst-quenching aperitif.  There’s the 1809 Berliner Weisse, a tart sour that’s not too sugary; perfect for brunches.  The VanderGhinste Oud Bruin (“old brown”) is a Flanders brown that’s been made by mixing a newly-brewed batch of brown beer to lambic that’s been aged in oak barrels for 18 months (this is an historic brewing method which increased stability and shelf life in the time before refrigeration).  It’s got more of a toasty, malty flavor, and would pair well with our short rib or hanger steak.  We’ll also have the Duchesse de Bourgogne, a Flanders red made in small batches, which is reminiscent of the flavor of rice wine vinegar and would balance the richness of our prosciutto-wrapped chicken.

We’ll have others moving in and out of our beer list over the summer; you’ll have to ask your server how best to embark on your taste adventure!  🙂

beers