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ç Back to Events Sour Bowl VI @ BrĂŒ Craft & Wurst
Hood: Midtown Village01.26.20
Our biggest & best event of the year is back! Join us on Sunday, January 26th for an epic day of wild, sour, and funky drafts!
This is our deepest sour list to date, with 28 choices on the list. We’ll round that out with eight fresh, hoppy ales ($5 a pop all day for the event), including two casks gravity poured off the bar. Sour drafts are each available in .25L regular pours specially priced for the event ($7-10/ea) as well as 4oz samplers to build your own flight. First come, first served for all, with no tickets or limitations. Brunch specials will run until 3pm, and for those of us still standing, wurst & pretzel specials in the evening.
We absolutely love this event – and we love all of you for sharing our passion. Thank you for your continued support over the years, and hope to see you Pro Bowl Sunday for a day of joyful indulgence. Cheers â„
On Tap at this Event
- 0 Bar(s)
ServingAllagash Coolship Red
This blend of spontaneously fermented beer is aged on local raspberries. We begin brewing Coolship Red with Pilsner malt, 40% raw wheat, and aged whole-leaf hops. The unfermented wort is then transfer...
- 0 Bar(s)
ServingAllagash Coolship Resurgam
Coolship Resurgam is brewed with Pilsner malt, raw wheat, and aged hops. The beer is cooled overnight using outside air temperature in a traditional, large shallow pan known as a coolship. During the...
- 0 Bar(s)
ServingAlmanac Peach Pamplemousse Hopcake
Peach Pamplemousse Hopcake is the delicious collision of a tart, fruit-forward sour and a hop bomb IPA. We aged a juicy IPA base with California-grown peaches and grapefruits in oak barrels for month...
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ServingAnderson Valley Prickly Pear
Sour ale fermented w/ a belgian yeast. Aged 6 months in stainless steel & 1 year in Wine Barrels and Prickly Pear
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ServingBoon Geuze SĂ©lection
To create Geuze on draft, Brewery Boon had to take the innovative steps to alter the formula creating a new lambic blend. They defined the characteristics of the lambic needed for the kegged Geuze ta...
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ServingBurley Oak Double Blackberry Black Currant J.R.E.A.M
Imperial sour ale with lactose conditioned on even more blackberry and black currant.
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ServingCantillon Fou'Foune
Due to the success of our provençal beer, 1200 kgs of apricots are delivered now every year to the Cantillon brewery. The fruits are stoned by hand before being soaked in 2 years old lambic. The beer...
- 0 Bar(s)
ServingCantillon Gueuze
The world's classic Gueuze. A blend of one, two, and three year-old lambics creates a second fermentation in the bottle. The champagne of Belgium.
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ServingCascade Bourbonic Plague
This blend of strong dark porters was aged in oak, wine and Bourbon barrels, then blended with a dark porter that had been brewed with vanilla beans and cinnamon. The blend was then aged an additiona...
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ServingCascade ChĂȘne Des Fous
Made in collaboration with Burial Beer Company in Asheville, NC, ChĂȘne des Fous (meaning âoak of the foolsâ) is a blend of sour triple ales aged for up to 18 months in French oak barrels with dr...
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ServingCoppertail Blackberry Hibiscus
Wild ale with blackberries and hibiscus
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ServingFirestone Walker Violet Underground
In 2019, The Wild Beer Co, and Firestone Walker Barrelworks once again pull two continents together or the uniquely imaginative Violet Underground Cross-Atlantic Wild Ale. To create this cuvee, we ta...
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ServingForest & Main Ghost Marius
A Barrel Aged Saison conditioned on second use cherries from Marius, and 400lbs of fresh Three Springs Farms plums.
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ServingLoverBeer BeerBrugna
Wild ale fermented with plums. 6.2% ABV.
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ServingPrairie Rainbow Sherbet
Summer forward sour ale with raspberry, pineapple and orange. Do yourself a favor and toss one in the cooler on your way to the pool or river, you deserve a rainbow!
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ServingReferend Blue Book
Wittgenstein, our spontaneously fermented witbier brewed with local oranges and chamomile, refermented with 500 pounds of NJ blueberries in a red wine puncheon
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ServingThe Referend Le Mur
Spontaneously fermented golden ale aged in oak puncheons and refermented with NJ blackberries in stainless steel for eight months. 6% ABV.
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ServingRodenbach Alexander
Extra-fermented beer with a fruity bouquet and a sharp, sweet and sour flavor. Matured for two years in oak casks. 6% ABV.
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ServingRussian River Intinction
The base beer is a Pilsner aged in wine barrels with the addition of grape juice for a secondary fermentation. There is no lactobacillus or pediococcus added to the beer, only brettanomyces. The...
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ServingRussian River Supplication
Brown Ale aged in French oak Pinot Noir barrels with three strains of Brettanomyces, Lactobacillus, Pediococcus and sour cherries. 7% ABV.
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ServingSesma Termino Monte
Golden Ale brewed with two co-inoculation yeasts and 10% Chardonnay and Sauvignon Blanc must. 7.1% ABV.
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ServingThin Man Glow Worm
Glow Worm livens up a traditional German Gose with Boysenberry & Guava. Tart but not overly sour, sessionable and bursting with fruit.
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ServingTilquin Mure Rullquin
6 percent ABV ale fermented with blackberries at a rate of 260 gr per liter before being refermented for six months in the bottle.
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Serving2SP Ruby Rouge
This is a cross between Flanders Oud Bruin & Flemish Red. It was aged in barrels for well over 2 years. The beer is tart & acidic, with notes of charred oak and black cherry.Â
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ServingTo Ol Gose to Jamrock
A double wheat Gose brewed with Mango, Guava and Cane Sugar. Made with Mosaic Hops and matured with Jamaican Rhum soaked oak chips. The design features the same television test card as the other i...
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ServingTroegs Dear Peter
Dear Peters family⊠We heard about the nectarines that were bruised in a hailstorm. Well, what wonât work at a roadside stand will be aces for brewing. Weâre picturing a bracing sour with a swe...
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ServingUne Annee Grande Monde
The name "Le Grand Monde" in French is "The Great World". We are creating these beers for the great world of people within craft beer that embrace wild fermented sour beers.
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ServingThe Futurist Electric Hearts
Light body and subtle bitterness, with big aromatics. Double Dry Hopped with Citra and Simcoe. 6% ABV.
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ServingSingleCut I'm An Alligator
WEIRD & GILLYâS BIG BROTHER! Smooth, juicy tropical/stone fruit with a touch of our signature dank weed. Mega dry-hopped because the Spiders demanded it. (Formerly COLD FIRE).
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ServingThrees Unintentional Fallacy
Hazy, Grapefruit Peel, White Mystery AirHeads, Powder Orange Juice, Mountain DewÂź. Hopped with 100% Citra.
- 1 Bar(s)
ServingTired Hands Oblivex
Double IPA. Brewed with spelt and oats. Hopped in the kettle with Amarillo and Columbus, and then dry-hopped with an absurd amount of Citra and Amarillo. Clean, dry and wonderfully gentle. 9.2% ABV.
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ServingTonewood Polyrhythm
An American Pale Ale brewed with Pilsner malt, wheat, and spelt. Hopped in the kettle and dry hopped with Simcoe and a newer variety to us here at Tonewood, Sabro! Pungent notes of lemon lime citrus,...
- 1 Bar(s)
ServingToppling Goliath King Sue
This lusciously hazy double IPA gains its hints of mango, orange, and pineapple from the use of the delicious Citra hop. 7.8% ABV.
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ServingTroegs Nugget Nectar (cask)
Heady collection of Nugget, Warrior and Tomahawk hops, with intense malt and hop flavors to create an explosive hop experience. 7.5% ABV.