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re: Istrouma Brewery
Posted on 10/30/20 at 11:24 am to CarRamrod
Posted on 10/30/20 at 11:24 am to CarRamrod
quote:
We arent sour heads or stout heads. but that list hits most the spectrum.
Don't fall into the trap of Southern craft.
quote:
the Kolsch we have developed is on par with the best German kolschs
I need to try that. And, i need to get you some of my beer. I don't think you've ever tried any of mine.
quote:
Im do not like a very saision-y beer so thats why i would want 2, one that is light and one that is more funky.
You need to try my L'internationale saison. If i were to start a brewery, i'd go mixed fermentation mostly, with some kettle sours, a stout, and a pilsner mixed in and probably a NEIPA to keep the lights on. If anything gets accidently infected then that just becomes another mixed ferm, lol.
This post was edited on 10/30/20 at 11:30 am
2
Posted on 10/30/20 at 11:28 am to BugAC
Oh, and just checked Istrouma's beer list.
Istrouma Blonde - A refreshing blonde with local honey and a touch of wheat.
Rouche D'Abielle Rouge - A wine-like honey ale with marionberry.
Lena Lei - A sour ale with hibiscus from Lena Farms and mango
Bourbon Barrel-Aged Black Ale - A light bodied dark ale with a boozy bourbon finish.
POG Slammer - A sour ale with ample additions of Passionfruit, Orange, and Guava.
Cafe CocoNilla Country Dark (12%) - This big, decadent stout begins with a long rolling boil to create a thick, velvety beer with rich notes of chocolate. Then we rested the beer on coconut flakes, Madagascar vanilla beans, and a special blend of coffee from our friends at Cafeciteaux Roasters.
Istrouma Blonde - A refreshing blonde with local honey and a touch of wheat.
Rouche D'Abielle Rouge - A wine-like honey ale with marionberry.
Lena Lei - A sour ale with hibiscus from Lena Farms and mango
Bourbon Barrel-Aged Black Ale - A light bodied dark ale with a boozy bourbon finish.
POG Slammer - A sour ale with ample additions of Passionfruit, Orange, and Guava.
Cafe CocoNilla Country Dark (12%) - This big, decadent stout begins with a long rolling boil to create a thick, velvety beer with rich notes of chocolate. Then we rested the beer on coconut flakes, Madagascar vanilla beans, and a special blend of coffee from our friends at Cafeciteaux Roasters.
Posted on 10/30/20 at 12:18 pm to BugAC
ha i would go the snakes a sparklers route. I just wouldnt want to spend time experimenting with sours and stouts to have multiple of them. I would entertain a rotating one. We have done some decent fruit sours but nothing i would really care to sale.
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