Archive for the 'American Wild Ale' Category

Allagash Little Brett

Allagash-Little-BrettFrom the Brewer – “Little Brett is both hopped and dry hopped with 100% Mosaic hops and is completely fermented in stainless with our house strain of Brettanomyces yeast. Little Brett is a hazy, straw-colored beer featuring an aroma bursting with pineapple and notes of bread crust. Pineapple continues through the flavor with additional notes of fresh-cut grass. A mild tartness in the finish is nicely balanced with a pleasant hop-bitterness.”

Hops: Mosaic
Malts: Allagash 2-Row Blend
Yeast: House Brettanomyces
Alcohol by volume: 4.8%
Format: 6 packs
Seasonality: Limited

Weyerbacher Tarte NoUveau Session Sour

Weyerbacher-Tarte-NoUveau-Session-SourFrom the Brewer – “Tarte Nouveau, 3.9% ABV, is kettle-soured with lactobacillus. This tart beer pours pale yellow with a large, dense, white head. Tarte is a refreshing brew with a dry finish that’s pretty much perfect for every situation.

Originally, Tarte Nouveau debuted in March of 2013 as our Brewers’ Select offering, Zulu. Zulu was an experiment in making a new Weyerbacher sour that we could run through draft systems and our packaging equipment without risking any sort of contamination by the funky souring bacteria. Zulu not only helped pave the way to Tarte Nouveau, it also paved the way to our nineteenth anniversary beer!

Great with shrimp or seafood ceviche, mild fish like Turbot or Tilapia with citrus, fruit salad composed of citrus and sweet fruit like melons, egg dishes, beet and goat cheese salad or any apertif.

Hops: Apollo
Hop Bitterness (IBU’s): 7
Alcohol by volume: 3.9%
Format: 6 Packs
Seasonality: Year Round

The Lost Abbey Mo’ Betta Bretta

On the Imagination River live some very curious Bullfrogs.  Rumor has it they LOVE funky and wild beer.  But it wasn’t alway this way.  Like most her drinking frogs they started out drinking mass-produced beer.  And for the most part, each was content drinking this her.  But then a new frog took up residence next door.  He embraced funk and his inner wild child.

One day while lounging on the lily pads, he broke out a special bottle of Mo Betta Bretta a delicious blonde ale with a decidedly 100% wild fermentation carried out by Brettanomyces.  Everything changed that day.  Now when you get close to the reeds and listen you can hear them croaking in unison… Mo Betta Bretta.  And for that, we’re thankful these frogs have great taste in beer.

From the Brewer – “A long time ago (well, 2004) in a Pizza Port not so far away (Solana Beach, CA), Tomme Arthur and New Belgium’s Peter Bouckaert brewed an all Brettanomyces beer they called Mo’ Betta Bretta.

In April of this year Peter flew from Colorado and the two joined forces once again — this time at The Lost Abbey — to do a refresh of that beer.”

Alcohol by volume: 6.3%
Format: 12.7 oz bottles
Seasonality: Limited (Brewed Once)

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Good 08/28/2018 - 09/11/2018