Next month will see the release of three new sours when they are launched at events at two of the region’s leading bottle shops.
On Friday 9th December Gosforth’s Coppers 8 til 8 will host Almasty in their new Hop Secret area were the sours will be available alongside MK X, the bottled barrel aged Pinot Noir Imperial Stout and several Almasty ales on keg.
The following day there will be another ‘Meet the Brewer’ event at mmm… and glug… who can be found in the Grainger Market.
The first of the sours is a 5% Wild Cherry Sour that has been fermented in wet French Pinot Noir barrels for 12 months on sour cherries with both Lambic and Brett strains of yeast offering a sour, tart complexity.
A 5% Coffee Sour has been fermented in wet Pinot Noir barrels for 12 months with brett yeast. It has then been aged on freshly roasted Yirgacheffe coffee beans.
There is also an 5% Amarillo Sour fermented in wet Pinot Noir barrels for 12 months with Brett Yeast. This has then been dry hopped with Amarillo and Nelson Sauvin.
Alongside the sours is a 10% Imperial Stout, which has been in Pinot Noir barrels for 12 months. Weighing in at 10%, this has been racked into 660ml bottles like its Bourbon barrel-aged predecessor.