La Folie

La Folie Wood-Aged Biere, is our original wood-conditioned beer, resting in French Oak barrels between one and three years before being hand bottled, numbered and corked for your enjoyment. Brewmaster, 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.

Food Pairings

Chef Todd Davies, Partner of Tap House Grill, recommends:

Wild mushroom crusted Colorado Lamb Rack / Cipollini puree, polenta,raindow chard, natural lamb reduction. 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.

Melissa Newell, Owner of Terroir Restaurant, recommends:

This sour brown ale, with hints of cherry and other tree fruit, I would pair with a bitter and acidic dish to start. For a starter course, I would pair this with a grilled radicchio salad (grilled treviso radicchio, blue cheese crumbles, dried cherries, toasted walnuts, and a balsamic vinaigrette). Many times, when acid is paired with acid, the result is sweet. The tang and richness of the cheese, along with the bitterness of the greens, with the acidity of the vinegar make this a complementary pairing. For a main course, you can go with either a rich fish with a cream based lemony sauce (pan roasted halibut with a lemon cream sauce) or with a red meat (braised lamb shank with red wine reduction over fingerling potatoes). The idea is to pair the fat of the sauce (or the meat) with the acidity of the beer...it will cut right through it. Think rich sides also. In this case, the richness of the fingerlings, compared to other potatoes is a must. For dessert, again, think rich and indulgence. Something mouth coating. Try a semifredo (a semi-frozen Italian dessert made with one part meringue and one part whipped cream) flavored with bing cherries. This is one versatile beer.

Derek Kennedy, Owner/Cheese Aficionado at Choice City Butcher, recommends:

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.