Join us at Lincoln Station on September 10 for a panel discussion with the brewmasters from three of the premier American Wild Ale producing breweries in the Midwest: Matt Potts of Destihl, Phil Wymore of Perennial, and Tom Korder of Penrose. Moderated by Certified Cicerone® Patrick Gould.
Each brewery will bring two limited release beers that use some combination of Brettanomyces, Pediococcus, and Lactobacillus. And the panel will dive into the details of the various yeast strains and bacteria, as well as the different brewing and fermentation processes, that combine to create the funky and sour beers that we will have the pleasure of drinking.
Penrose — Deminimus Mandarina / Wild XII
Perennial — Suburban Beverage / Savant Berseel
Destihl — St. Dekkera Pumpkin Flanders / Wild Sour Series Here Gose Nothin'
For a more in depth look into what it means to be compare wild vs. sour, please read our recent post: The Art & Science of Sour.