This August, a group of New York City beer enthusiasts gathered at Jacob’s Pickles to celebrate and sample the city’s finest selection of American-brewed sour beers with a specially prepared tasting menu.
It was the first time in NYC that so many of these specialty beers were showcased all together on tap. So the next day we kicked off our “Sour beer Tap Takeover” until the beers dried out.
So why are we so curious about sour beers? It’s a great subject that mixes beer, history, science and interesting experimentation. Before refrigeration, pasteurization and advances in the science of fermentation in the mid-nineteenth century, almost all beer was somewhat sour. Today, sour beers are quickly gaining in popularity among beer and ale aficionados because they’re food-friendly, multi-layered and engaging.For more, check out this great article New Yorker History of Sour Beer (July, 2013).
Guests at our event enjoyed brews including The Bruery Hottenroth Berliner Weisse, California; Allagash Golden Brett, Maine; Jolly Pumpkin Weizen Bam Bière, Michigan; Jolly Pumpkin Bam Bière, Michigan; Singlecut Levon Le Citron Saison, New York; Carton Brewery CC Mezzo, New Jersey; The Bruery: Tart of Darkness, California and Peekskill Simple Sour, New York; while noshing on small plates of Buttermilk Biscuits & Fixings; Deviled Eggs; Fried Pickles with Spicy Red Mayo; Bratwurst with Creole Mustard; Homemade Meatballs with Sour Green Tomatoes; Petit Honey Chicken Pickle; Point Reyes Blue Cheese with Cherry Preserves and Sour Sorbet Float, all specially prepared to compliment and contrast with the many complex flavors of sour beers. We got some great feedback, and it was a hit with the press with many mentions in the The Daily News and The Village Voice.
Stay tuned for our next event this fall!