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Spooky Sours Weekend

*OEC Brewing ‘Artista Zynergia: Morpheus & Phantasus‘ 6,3% ABV. A blend of Brouwerij Alvinne Morpheus “Lambic Style” and 5 different OEC sour ales matured in oak barrels (2 Pinot Noir/Gin, 1 Tequilla & 2 Zinfandel barrels)

*Grimm ‘Rubus Rebus’ 5,7% ABV. Mixed Fermentation Sour Ale with Raspberries. Stainless steel mixed fermentation with lactobacillus, brettanomyces, and saccharomyces. A bright, funky golden sour base beer dosed with an unseemly quantity of raspberries. Explosive berry flavors backed with complex acidity.

*Grimm ‘Apricot Rebus’ 5,5% ABV. Mixed Culture Sour Ale Refermented with Apricots in Stainless. Complex farmhouse notes with pineappley brett and lactic acidity. Big, jammy apricot flavors and even some fruit particles in suspension! This is brewed with about 30% fruit puree by volume.

*Grimm ‘Blueberry Pop!’ 4,8% ABV. A Dessert Berliner weisse brewed with blueberries, vanilla, and milk sugar and conditioned on oak. They’ve paired the creamy sweetness of vanilla and milk sugar with blueberries. Refreshing and balanced as always.

*Grimm ‘Passion Dome’ 5,3% ABV. A dry-hopped sour ale brewed with passionfruit and conditioned in oak. A glowing opaque yellow pour with long lasting white foam. Tart and fruity. Full, creamy mouthfeel with pleasantly spicy tannins.

*Grimm ‘Pineapple Pop!’ 4,8% ABV. A dry-hopped Dessert Berliner Weisse Style Ale Brewed with Pineapple, Vanilla, and Milk Sugar.

*Hudson Valley Brewery ‘Flying Colors’ 6% ABV. Sour farmhouse ale matured in oak w/ raspberries, hibiscus & orange zest.

*KCBC ‘Marble of Doom’ 5% ABV. Multi-grain (barley, oats, wheat and rye) kettle sour with blackberry and pomegranate.

*Folksbier ‘Raspberry Glow Up’ 5,1% ABV. A Berliner Weisse conditioned on heaps and I mean HEAPS of Raspberries. The brainchild of their very own Joey Pepper, Glow Up!

*Westbrook ‘Key Lime Pie Gose’ 4% ABV. You want some pie? And Gose? Well here it is: Their classic Gose infused with the delicious flavors of Key Lime Pie. Made extra special just for you.

*Brekeriet ‘Picnic Sour’ 2,2% ABV. A very special low alcohol beer with a nice and fruity rhubarb flavour. The fermentation with lactobacillus bacteria adds a crisp and refreshing taste.

*Stillwater/Dugges ‘Tropic Punch’ 4,5% ABV. A joint effort with nomadic brewer Brian Strumke of Stillwater Artisanal. They brewed this sour ale with lactobacillus and let it ferment with plentiful Mango, Passion fruit and Peach. Sweet from Sweden!

*Loverbeer ‘Pruss Perdu’ 6% ABV. Another LoverBeer interpretation of the famous fruit lambic produced on the southwest side of Brussels. Fermented thanks to lactic bacteria and yeast (including brettanomyces), it is matured for 12 months in oak barrels with Buré Roca pears, an ancient Piedmontese variety now almost extinct.

*Westkill Brewing ‘Creekside’ 4.3% ABV. Clean sourness dry-hopped with Motueka and notes of lime zest and pineapple.

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