ALL ABOUT SOUR BEERS

How to Pair Sour Beer with Thanksgiving

Thanksgiving is just around the corner, which means heaps of food washed down by pints of beer. Sure, you could just serve any old beer that’s in your fridge, but that really wouldn’t give your guests something to give thanks for would it? Over the next week, we’re gathering some of the great minds at the brewery to point out the perfect New Belgium beer and Thanksgiving spread pairings. So, get out your notebook: Today Lauren Salazar, wood cellar and specialty brand manager, walks through the perfect sour beer pairings. Good idea: Contrast “The fun thing to do with sour beers is contrast. Gamey cuts of meat. Confit. Rillettes. Pâté. Sour beers cut through the fattiness and highlight oth...
Full story

Inside this year’s vintage of Le Terroir dry-hopped sour ale

Summer means one thing for New Belgium’s wood cellar team: Time to begin blending trials for Le Terroir, the dry-hopped, wood-aged sour that lands September 1. First created back in 2003, Le Terroir was an ahead-of-its-time idea, merging citrusy, tropical hops with sour beer; two burgeoning trends at the time brought together by blender Lauren Salazar. In anticipation of this year’s release, we sat down with Salazar to talk about the history of Le Terroir, the hoppy sour movement, and this year’s vintage. Walk us through the origin of Le Terroir. Back in 2003, [brewmaster] Peter Bouckaert made the second base beer in our sour program called Felix, but since we only had four foeders at th...
Full story

The secret origin of New Belgium’s sour beer program

Unknowingly sending infected beer into the market is the stuff of nightmares for a brewer. Reputation, pride, customer loyalty, money—it’s all at stake. But what if a returned keg of infected beer permanently changed the course of a brewery for the better? It might just be a bit of folklore, but according to New Belgium legend, that’s exactly what happened at the brewery. Our wood cellar program, the largest in the country, owes a great deal of gratitude to a returned keg of infected Fat Tire, and to this day, the spirit of Fat Tire lives on in every wood-aged New Belgium sour you drink, if you choose to believe it. This little-known story begins way back in 1998. Brewmaster Peter Bouckaer...
Full story