Episode 442 – Mixed Culture Cooler
Plunge that hand deep into the slushy depths of that beach-ready cooler and help yourself to a cold and refreshing serving of…lactobacillus, saccharomyces, and brettanomyces?! That’s right – we are packing our coolers with refreshing and fruity mixed culture sour beers from local breweries to bring some new energy to our summer gatherings. These are the kind of tart beers that can only be measured in beach balls, deck chairs, patio lights, and floppy sun hats. Also, we imagine the stories behind memorable commercials and jingles; we identify the most well-rounded brewery in Chicago; Ryan does whatever the labels tell him to do; and Craig knows which fruit is the scariest.
Is/Was Brewing – Levain Yuzu (Saison fermented in oak w/ mixed culture and yuzu added)
Odious Cellars – Alabaster (Mixed-culture sour w/ white peach, wildflower honey, and vanilla)
Maplewood Brewing Company – Softcore Mutation: Foeder Raspberry (Mixed-culture foeder-aged sour w/ raspberries)
Duneyrr Artisan Fermenta Project – Sauvyn Tropica (Hybrid ale co-fermented with sauvignon blanc grapes, dragon fruit, mango, papaya, and pineapple)
Hopewell Brewing Co. – Neon: Mangosteen Pitaya (Mixed-culture sour w/ mangosteen and pitaya puree)