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Sour Up

Corrosion — the American Wild Ale that launched our sour program — is back on tap this week. It’s got some bitterness (thanks to Citra and Centennial hops), an orange and grapefruit nose, a creamy mouthfeel, and a level of carbonation that tingles the tongue. Not to mention the session-like drinkability that led Untapped user ‘Ant C’ to dub the 5% brew a “pretty sexual sour.”

Sure, sour beers — made with hard-to-control bacterial strains — freak some people out at first. Serious Eats writer David Flaherty said last sour
year that, after his initial sip, he  “half expected Ashton Kutcher to jump out, tackle me like a rag doll, and shout, ‘You’ve been Punk’d, punk!'” The signature tartness can catch the uninitiated off guard.

But it’s also this unexpected, zingy flavor that can keep a craft drinker coming back for more. Even Flaherty says he caught the sour bug. (See what we did there?)

Consider this: An article this month from Bart Watson, Chief Economist for the Brewers Association, attempts to answer the question: What’s the next IPA? As in, What’s the next style that will take the beer world by storm? While it’s unlikely any style will have such an impact ever again, Watson argues, a category with potential to drive volume growth in a similar fashion is, you guessed it, sours.

“The market is clearly growing as… American beer lovers become more adventurous,” Watson says.

Good on you for trying something new (and tasty) in the tasting room, open every day from noon to 8pm.