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Sour Brainless on Peaches Release #2

14 April 2016

A truly well-crafted beer is more than the sum of its parts – it captures the essence of a place and a season. The second release of Sour Brainless on Peaches blends seamlessly with the spring melt. It strikes a beautiful balance between earthy and woody undertones and delicate floral tones, painting a picture of an early blooming apricot tree.

It pours a hazy straw color with warm aromas of peach skin, apricot, and cellar earthiness. The initial sip is puckering, with sour citrus zest, stone fruit, and hints of strawberry sweetness; finishing with a mild, wet-hay funk that blends well with the woody quality of the oak. “The second release has a cleaner, polished profile from the first blend with a delicate finish that lifts quickly from the palate. I think it really captures the essence of the fruit,” said Kevin Crompton, Epic’s Brewmaster.

 SBOP labrl

This year's release is primarily a blend of sour beer from our Lactobacillus and Brettanomyces foeders brewed in October of 2014 and cellared onto peaches last June. During the final blend, 5 casks from our original 2013 blend were added which is just over 20% of the total volume. The final blend is comprised of 80% 15 month casks and 20% 30 month casks. This release is very limited with less than 5000 bottles produced.

This spring Epic purchased 9 foeders from Napa Valley with a total capacity of 620 barrels, significantly increasing its cellar capacity to a total of 12 foeders and 2000 oak casks. All 12 foeders and 700 of the casks are now dedicated to sour beer the balance of the wood is used to age legendary brands like Big Bad Baptist, Elder Brett, Brainless on Peaches and Smoked and Oaked. With this major expansion, several new sour projects have already made their way into the wood and will be releasing in the coming months.

The beer will release at the Denver Taproom on Thursday 4/21. The event is not ticketed and is free to attend. Participants will have the opportunity to sample the beer on draft and tour the cellar to learn more about the souring process. Guests can even wax dip their own bottles.

The Salt Lake City brewery will release a limited Hand Bottled run on Saturday, May 23rd of about 150 bottles. Bottles will go on sale at 10:00 am with a limit of ONE per person.

Following releases in each state will be announced on Epic’s social media accounts.