The sixth release in our Brewers’ Series is a traditional Flanders-Style Brown Ale, aged in French oak barrels for 15 months. Brewed with Belgian caramel and biscuit malts and Idaho-grown 2-row barley, this beer was fermented with a mixed culture of Saccharomyces, Lactobacillus, Brettanomyces and Pediococcus.

We allowed the mixed culture to ferment in stainless steel tanks for a little over two months. After the primary fermentation was complete, we transferred the beer into a group of our oak barrels, selected by our brewers based on their individual toast levels, culture of wild yeast and previous use history. The combination of the barrels used, plus yeast and bacteria selected produced a wonderfully balanced, sweet, yet pleasantly tart and sour beer. Once the desired levels of oak character and acidity were achieved, we bottled the beer and allowed it to condition and age further under our watchful eye.

While we intended for this beer to be sour, we are excited about how one is still able to taste the caramel sweetness from the malt, enjoy the complexity imparted by the oak, and experience the pure bliss that is drinking a sour beer. At 8.4% alcohol by volume, it is an easy beer to enjoy by yourself, and you might have a hard time sharing it.

We recommend you drink this beer from a tulip glass so it is able to open up and breathe, releasing the complex aromas and flavors produced during fermentation and extensive oak aging. Beef stew, pot roast or any rich red meat would pair nicely. Enjoy it with roasted root vegetables lightly seasoned with olive oil, salt and fresh ground pepper. For dessert, you can’t go wrong with a slice of Black Forest Cake.

Clint LaMeer

On behalf of the Grand Teton Brewing Team