This not quite Berliner Weisse, not quite Belgian Sour is our way of taking the unique flavors from a soured ferment and balancing them with real cherries. it should be obvious why we put “sour” in the name. Why they put “puss” in the name, well…
The brewers challenged themselves with this sour wheat ale when they decided to play with multiple strains of lactobacillus (a wild yeast strain) instead of just one, and they were rewarded with this lip-puckering brew! The backbone of Sourpuss consists of North American wheat malt, North American pale malt and just a dash of bittering Warrior hops. The real icing, or should we say cherry on the top, comes from 450 pounds of Oregon dark cherries added to sweeten up this brew while remaining true to the sour ale style.
Watch out! The SheRIff of Rock RIdge, is here and trust us when we say this latest barrel aged brew is nothing to scoff at. A recipe of chocolate wheat, North American oats, pale malt and wheat malts was chosen for the base beer and put into 8 Thomas Tew Rum barrels. Brewing with high proportions of intense darker malts brought forth aroma and tastes similar to that of a rich coffee roast and baker’s chocolate. With The SheRIff, our brewers wanted to dabble into natural spiciness adding in German chocolate rye, a malt never before used in the brew house, and an aggressive Belgian yeast strain. After 5 months in the heavily charred wooden barrels, big flavors of caramel, toffee, oak and aged rum gently seeped into the brew, creating complex layered flavors ready to be consumed! A brew with dark malts and a Belgian background? We have a feeling the residents of Rock Ridge would approve and we hope you do too!
As far as consumption goes, suggested retail purchase would be two bottles. The first should be enjoyed with friends out by the campfire on a cool summer night, because who are we kidding you’ll want to try this the moment you get your hands on it. For bottle number two, we encourage you to stash it away and even challenge you to see how long you can age it because this pitch black brew is only going to get better with time.
Availability: Will be on RI shelves as early as Tuesday, May 26th!
Unlike its sweet cousin Barley or its mild sister Wheat, Rye is a spicy SOB all its own. We get ridiculous with this one and doubled the Rye and the IPA. This beer goes way beyond adding a bunch of citrusy hops in the kettle and slapping “IPA” on the label. If “the Storm” was gonna make a Rye, this would be it. Oh wait, “the storm” did make this one.