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  • Video: 6 key differences between stainless and wood cellar souring


    Our next Hop Kitchen beer Hop Tart hits taps on Monday, so we thought it would be a good time to revisit some of the differences between stainless souring (which we use in releases like Hop Tart and Snapshot) and the souring process that goes down in our wood cellar (La Folie, Le Terroir, etc). We asked New Belgium's microbiologist Kelly Tretter and wood cellar blender Lauren Salazar to break it down for us, in a point-for-point we're calling "science vs. magic." Fun fact: Our stainless process uses just one organism we isolated from inside our own brewhouse, while our wood cellar contains roughly 250 different organisms. Hit play for more. Don't forget to set your beer finder alerts to Hop Tart, so you'll ...

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  • 10 answers to prep you for the return of Eric's Ale


    The last time New Belgium’s Eric’s Ale was bottled, the recession hadn’t quite hit its stride, “Lost” was still on the air, and the iPhone was a cool new device that everyone wanted. That was way back in 2008, but 2015 marks the triumphant return of Eric Salazar’s peach-spiked sour ale masterpiece, and we couldn’t be more excited. Slated to hit shelves in July, this Lips of Faith installment is sure to be epic: At its core, it’s a blend of multiple Felix threads and a golden strong ale, and aged with peaches (yum!). Salazar took a few moments from his cellar manager duties to spill the details about this summer’s anticipated release. Swing by the beer detail page to learn more, and don't forget ...

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  • Here comes Hop Tart, our new hoppy sour ale

    There’s quite a lot of cool stuff to pull out of Hop Tart, but you’re pretty busy, so I’ll distill it down to three simple points:
    • Like Snapshot, Hop Tart undergoes lactic fermentation in a stainless steel tank, using a single lactobacillus strain we pulled from our malt and propagated in our lab.
    • The beer’s malt bill includes one of our new favorite varieties: Colorado Belgian-style Pale Malt, made locally by the Colorado Malting Co.—it’s super juicy and sweet.
    • We’re really excited to combine the lemony lacto flavors with über-fruity hop varieties: Hop Tart’s brewed with the likes of Cascade and Mandarina Bavaria, and dry-hopped with Galaxy, Nelson Sauvin and Experimental Hop 522. The result is a tropical bomb with a clean, tart bite ...

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  • This is how we build foeders

    In 2013, New Belgium received a shipment of new foeders, doubling the total vessels in our wood cellar to a whopping 64. This is what we refer to as the great wood cellar expansion, which involved a lot of banging on wood, riding forklifts, and careful planning. With the last foeder finally filled earlier this month, we've been feeling pretty nostalgic, so we dug up some old photos of the reassembly process, and a time-lapse video. As you can see, assembling foeders isn't exactly a walk in the park, but we're pretty darn proud of how it turned out. The foeders arrived stacked on pallets, waiting to be reassembled.  Each foeder's assembled one at a time with a team of helpers. As you can ...

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  • This is how we make NBB Love

    Every once in a while, a special barrel-aged beer goes on tap in the Liquid Center from the series NBB Love. If you’re lucky, you’ve seen it out in the wild, if only for a brief moment. This much-whispered-about beer series is the culmination of aging our two base sour beers—Oscar (the base for La Folie) and Felix (the base for Le Terroir)—in a variety of Leopold Bros. fruit whiskey barrels. The result is NBB Love Cherry Felix, NBB Love Cherry Oscar, and a variety of other barrel-aged sours named after the base beer and fruit whiskey variety. They’re pretty darn tasty. When those sours go into the barrels, it’s a good day to hang out in the wood cellar. On filling day, ...

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  • I got Lost in the Woods...

    As you may already know from my post the other day, we hosted our first, open to the public, at night, type of party. It was in celebration of the 2013 releases of La Folie and Transatlantique Kriek. This was Lost in the Woods, we were all lost in the woods, and boy-howdy it was fun. To see how fun, from someone else's perspective, take a look at Fermentedly Challenged here, or the Denver Post here. Or, maybe, watch this film from Adam Valuckas:  
    The party was super fun and full of great sour beer. Probably 600 people in the brewery, all enjoying good times, food pairings, sour beer education and music. Really, it was a hoot.  But. what does this ...

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  • Lost in the Woods

    Hey everybody. Today I was going to do a last minute plug and push for ticket sales to the upcoming Lost in the Woods party here at New Belgium. We have never done anything like this before, a private party, a ticketed affair... What is this going to be like? Who's going to come? Will Patrick Dempsey be available for autographs? Well, after all this fuss, it sold out. And way faster than we thought. So today I am going to go over some of the details of the party in hopes to illuminate those coming, as well as stir the interest-pot for next year. The party is February 1, 2013 at 7pm. This party will celebrate our love of wood-aged sour beer as well as the history ...

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  • GABF

    It's that time of year again, The Great American Beer Festival, and I am very ready. I have been doing regular interval training and mapping out my week and generally gathering information to make the next 6 days pleasurable. I have also been collecting facts and figures to make your week a gem as well. First the fest: Starts Thursday night, goes through Saturday. I hope you have tickets, they sold out quick. Assuming you got one, New Belgium is end-capping pod L. It's right at the top of the big middle row. We are bringing lots of great beers: Ranger, Belgo, a brand new Fresh Hop IPA, Tart Lychee, Shift, Peach Porch Lounger, Red Hoptober, La Folie, Abbey, and there's even rumor of some unblended, wood ...

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  • Tart Lychee is Sour (and Wonderful).

    We love making sour beer. Over the years we have tried to make more and more sour beers. But it takes a really long time to age the beer in wood, to let the little buggies do their work and take the beer into the sour-a-sphere (I just made that word up). The newest Lips of Faith offering happens to be a wonderful and sour beer, it's called Tart Lychee. The name says it all. But to say some more I will break the beer down for you, a full review. Overview: A new sour blended Lips of Faith with lychee fruit and cinnamon. Tart Lychee is 56% wood aged sour ale, and 44% ale brewed with lychee fruit and cinnamon. Lychee fruit is incredibly ...

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  • Who wants more sour beer?

    Sour beers are the new black in craft beer right now. Which is great, because sour beer is awesome and I love it.  We make some sours around NBB, which is also convenient for my love of the style. La Folie is our best known. Then there's Eric's Ale, Clutch, Le Terroir, Tart Lychee, Transatlantique Kriek and others. A host of sours from the lightly tart, to full blown tongue punchers, we try to keep up a variety. The problem is that every year we can't make enough because these beers require long aging, it's what gives them their sour. For those new to sour beer, or unfamiliar with the process, here is a very quick sour breakdown: We take finished (fully fermented) beer and put ...

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