Move to the side, hopheads; the wild ones are taking over.
Sour, wild-fermented, and barrel-aged ales are all the rage in brewing right now, and Telegraph Brewing is hosting a crash course in those styles on Saturday, May 7, when they’ll be pouring their Obscura beers in two sessions. Started in 2011, this barrel-aged and wild-fermented program spawned a unique lineup of pet projects, experimental mishaps, and creative fun for owner Brian Thompson and his staff. Some beers are recurring, and some will never be seen again, but all are distinctive.
“We are excited to express our creativity in every batch,” said Thompson, who seeks to make sour beers that are complex but also refreshing. “We are inspired by spice, food, music, traveling — inspiration comes from everywhere. We are actively trying to push the limits of what people define as beer, and tell those stories.”