This should’ve been called Dia de las Sours 2015.
On May 3, Santa Barbara craft beer lovers, both connoisseurs and amateurs, gathered together to taste the 10 special, experimental, sour, and/or wild beers by Telegraph Brewing Company. In such a cool warehouse brewery with refreshingly sour beer, it’s no wonder people stayed past the session times.
Three particular beers stood out for me. The Framboise Palo Santo is a sour ale aged with house sour culture, raspberries, and South American Palo Santo wood chips. Aesthetically remarkable with the color of blood orange and taste of sour peppermint, this beer left a strong, Christmas-y impression. The Roble Obscura is a farmhouse ale aged in a bourbon barrel with a certain yeast, typically found in Belgian beers, also used by brewers such as Sierra Nevada, New Belgium, and others. For having an alcohol content of almost 11%, it’s fairly light. And the Johnny Parker has been aging in a small barrel for 1.5 years with, of course, house sour culture and fruits. I tasted grapefruit, and this beer is what I’d call “extreme” sour.