The Bruery – Elements of Funk: Complete, Filmishmish & New Hoppy Beers

Near the end of last year, we began laying down a funky beat. One of four beats, to be precise. And this Friday, the final beat drops with the fourth and final installment in our Elements of Funk series – Elements of Funk: Brettanomyces Lambicus. Bottles will be on sale to the public. Plus, we’ll be pouring all four variants as well.

The Elements of Funk series was designed to showcase the similarities and differences between four strains of Brettanomyces, which the cool kids call “brett”. To accomplish this, we started with a base beer that took inspiration from Saison de Lente, using a fairly simple malt bill, noble hops and familiar house yeast to leave the path to funk as unobstructed as possible. Following the base beer’s fermentation in stainless steel, we then sent one quarter of it to the brite tank at a time. Each quarter was inoculated and separately bottled with a different strain of Brettanomyces: lambicus, drei, claussenii and brux. While all four variants appear similar to the naked eye (and bottles should be chilled and opened with caution,) the nuances are many. Come get a glass or try them all as part of a flight.

FILMISHMISH PUBLIC BOTTLE AND DRAFT RELEASE

Whether you say “ae-pricots” or “app-ricots”, there’s only one way to pronounce our sour blonde ale with apricots: Filmishmish. Give it a whirl, because this Friday, we celebrate its public draft and bottle release. Filmishmish is an Arabic term for “when the apricots bloom”. The beer’s already fruity esters are enhanced by the hint of fresh apricot jam and wood shavings. It’s a well balanced beer, keeping the apricot and oak character present, but putting the flavor of the well formed sour ale at the forefront. Bottles go on sale when we open at noon. It will also be available on TheBrueryStore.com and see limited distribution.

RESERVE SOCIETY DRAFT RELEASES

On Monday, we’re tapping two new, freshly kegged, hoppy beers for our card-carrying Society members before their draft release to the general public (later next week). The beers? Ride That Bear and Humulus Rye.

Ride That Bear is an imperial hoppy brown ale. It sports a sleek malt physique, imparting warm, nutty and toasty layers, complemented by California yeast and a particularly excellent sense of smell from dry-hopping. Humulus Rye is the newest entrant in our Humulus series of hoppy beers. This pale hoppy lager features German rye malt and a low mash temperature to let the hops take center stage. Formidable bitterness teams with heavy citrus and tropical notes thanks to American, New Zealand and Australian hops, accentuated by mild rye malt complexity.