Slow Lane Brewing Continuum Barrel-Aged Farmhouse Ale
$10.00
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10% discount when purchasing 6 or more cans
Out of Stock Online
A very dry brew with lovely acidity and spiced fruit notes.
A follow up to the first beer that Slow Lane ever brewed. A farmhouse ale that was open fermented with Belgian Saison yeast, before being left to age in oak barrels for 16 months.
(375ml)
6.4% ABV
About Slow Lane Brewing Continuum Barrel-Aged Farmhouse Ale
What Am I?
Beer, Sour/Wild
What is Sour Beer?
There are many ways you can make sour tasting beers, but there are two main methods you'll see popping up on beer labels today...
Kettle Souring: The fastest way to get sour and funky. Kettle souring uses just one strain of bacteria to produce a clean, sour flavour. Lactobacillus is used to sour the wort, which takes just 24-48 hours! Speedy. Yeast is then added and the beer goes through fermentation, just like in any non-sour beer.
Mixed Fermentation: Time to get a little more traditional. This method uses a combination of different yeasts and bacteria to ferment and sour the beer. They're usually barrel aged (but not always) and age for months, sometimes years. The resulting beers are complex, with depth and layers—best sipped, not guzzled!
So Which One Should I Drink? If it's 30 degrees and you want something clean and fresh, reach for a kettle soured beer. If your beer nerd mate is coming over to open a few bottles, go for mixed fermentation.
And if you think you don't like sour beer, you probably just haven't found the right one yet.
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