Its Spring, the weather is great, and it’s a perfect time to enjoy some refreshing sour beers. Many American breweries have been release some seasonal and year rounds kettle soured beers such as the briny Gose style and the often fruited Berliner Weiss style. Origins of sour beers date back hundred of years. Much of the original beers of the styles like Gueuze, Flanders Red, Oud Bruin, and Lambic originated in Belgium, which still has many of the best representations of these styles. Now that our patio is open and most of the Spring rain is behind us, we are having a beer and cheese pairing event on Friday, May 27th! Below is a preview of the beers with more info to be added to our Facebook event including the cheeses and any other details. These are some of my favorite beers, and I cannot wait to join you all for some great weather, excellent beer, and fine cheese. Some on to the beers:

abbaye-de-saint-bon-chien.jpg

L’Abbaye de Saint Bon-Chien is an antique beer, a strong sour ale aged in old wine oak barrels during one year. After the aging period, the different casks are blended together in order to obtain complexity and lots of flavors. St Bon-Chien is one of the world's flagship sour beers coming from a mixed fermentation. It first ferments with wine yeast, then during the cask's maturation, lots of microorganisms coming from the casks further change the beer's flavor profile. 11.0% ABV

logsdon_seizbret.jpg

Logsdon Seizoen Bretta is a certified-organic unfiltered seizoen is naturally refermented and carbonated with select yeast strains, producing fruity and spicy flavors that are balanced by hops and soft malt character. Special Brettanomyces yeast provides added dryness and crisp complexity to the Seizoen Bretta.  Bottle conditioned with pear juice for a natural carbonation. 8.0% ABV

bière-duchesse-de-bourgogne.jpg

Duchesse de Bourgogne is an ale of mixed fermentation. It is a sweet-fruity ale with a pleasant fresh aftertaste. This ale is brewed with roasted malts and with hops with a low bitterness. After the main fermentation and the lagering , the “Duchesse de Bourgogne” matures further for many months in oak casks. The tannins in the oak give the “Duchesse de Bourgogne” its fruity character. “Duchesse de Bourgogne” has a full, sweet and fresh taste. 6.2% ABV

1217373-solstice-ete-framboises.jpg

Dieu De Ciel Solstice D’été Framboises has a dominant sourness that is a result of letting the un-boiled mash do its thing for a few days through the process of kettle souring. The interesting sour character this develops is further complemented by the addition of a heaping pile of whole raspberries shortly thereafter. The result is an incredibly refreshing sour ale where the fruit is allowed to carry through without restraint. A truly amazing fruited Berliner Weiss style ale from one of Canada’s finest beer producer’s.  5.9% ABV

31894438_434943526917730_2171640996499030016_n.jpg

Quetsche Tilquin à L’ancienne (Draft) is a spontaneous fermentation beer obtained from the fermentation of destoned fresh purple plums (variety Prune de Namur or Quetsche véritable d’Alsace, close to the Damson) in a blend of 1 and 2 years old lambics for a period of 4 months. Unfiltered and unpasteurized, it is re-fermented in key keg for a minimum period of 3 months. The lambics used were fermented and matured in Tilquin’s own oak barrels at the blendery. They are made from worts brewed by Boon, Lindemans, Girardin and Cantillon.This draft version uses the same recipe as the Oude Questche Tilquin à l'ancienne bottle version, but lighter in alcohol, due to the use of a blend of 50% of Meerts and 50% of 1 and 2 years old lambics. Meerts is a low alcohol (2.8-3.2% ABV) table beer made from the second runnings of a lambic. 5.3% ABV

Get tickets to our event below! Happy Spring Everyone!

https://www.eventbrite.com/o/the-ruck-16621581273