La Folie - New Belgium Brewing

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La FolieWood Aged Beer

- Lips of Faith

STORY

La Folie Wood-Aged Biere, is our original wood-conditioned beer, resting in French Oak barrels between one and three years before being bottled. Peter Bouckaert, came to us from Rodenbach home of the fabled sour red. Our La Folie emulates the spontaneous fermentation beers of Peter s beloved Flanders with sour apple notes, a dry effervescence, and earthy undertones.

New in 2013, we'll do a single bottling of La Folie for the year. Collect the 22oz unique to 2013 designed bottle and start a yearly wood-aged collection of goodness.

BEER FACTS

Birthdate: March, 2004

Body: Medium

ABV: 6.0%

IBU: 18

Calories: 200

Hops: Target

Malts: Pale, Munich, Carpils, C-80, Chocolate

Yeast: Lager Yeast

Aroma: Green apple, plum skin, jammy, caramel sweetness, cherry pit, peppery alcohol, citrus zest

Mouthfeel: Mouth puckering and thirst quenching.

Flavor: Sharp, clean and sour and malty- like biting into a fresh picked Granny Smith Apple.

Visual: ominously deep dark red bronze hue.

Food Pairings

Epoisses Molly Gunn and Nick Rutherford, The Porter Beer Bar, Atlanta, Georgia print recipe Epoisses Epoisse is a soft cheese with a rind washed in brandy, the flavor is a earthy and strong, which you need to stand up to the sour La Folie. Traditionally this cheese is eaten with a glass of red burguny wine, but the oaky flavors along with dark fruits of the La Folie mimic the wet leaves flavor of french burgundy and make it the perfect pick in the beer world.
Ahi Tuna Sashimi Scott Brink, Chef of Happy Gnome in St. Paul, Minnesota print recipe Ahi Tuna Sashimi Bitter Green Salad Almonds Black Olive Vinaigrette When pairing the La Folie, I wanted to work with the acidity in the beer. Mixing the bitter green salad with acids on the plate and in the beer you get sweetness. Then by combining the richness of the tuna, the overall sweetness is diminished and you are left with a taste (hopefully) you will never forget.
Duck and Pork Rillettes Michael McAvena, Beer Director at The Publican, recommends: print recipe Duck and Pork Rillettes My favorite pairing so far with New Belgium's La Folie; our house-made rillettes composed of duck and pork cooked with white wine and brandy, left to solidify then garnished with pickled rhubarb and sparkle strawberries served with toasted sourdough. This is a classic complimentary and contrasting pairing during which neither the food nor the drink looses face, rather one makes the other better. The complex and at times intense woodsy acidity of the beer is softened by the richness of the rillettes, yet it is still able to slice right through the creaminess of the fat and lift the heaviness off the palate. Meanwhile, La Folie echoes the tart flavors of the pickled strawberries and rhubarb which are heightened by the fruity gaminess of the duck. The toasted sour dough also plays in this interaction as the crispy, caramelized crust shares a harmonious note with the caramel over tones in the beer and brings out a slightly toasted note shared by both. The bread, being a medium for the rillettes also acts as a sponge that bring the beer and fat beautifully together. Each bite warrants another sip and with each sip I want another bite. It's almost as if the beer was made for the dish or the dish for the beer. La Folie is quite mature yet wildly youthful, it's got guts but remains subtle and complex; it's a true pleasure to drink and an even greater pleasure to have at the table. Check it out.
Brindamour Cheese Experience Derek Kennedy, Cheese Aficionado, recommends: print recipe Brindamour Cheese Experience Follow your folly straight to a guffaw of an idea by pairing this enigma of a wood-aged sour with Brindamour, a French (sometimes Corsican) goat and sheep's milk cheese covered and aged with herbs. The dry body of the goat/sheep combo will be a perfect contrast to the sour parts of the beer leading you to fits of spontaneous laughter and hilarity.
Wild Mushroom Crusted Colorado Lamb Rack Chef Todd Davies, Partner of Tap House Grill, recommends: print recipe Wild Mushroom Crusted Colorado Lamb Rack The almost gastrique-like sour cherry finish pairs perfectly with the gaminess of the lamb (think the barrels, woody, tannic). The sweetness of the caramalized cipolinis complements both. Bitterness of swiss chard takes the sour home, while the earthy mushrooms cut through some of the tartness, and the polenta / jus carries the robust flavors while still allowing the beer to shine through.