The early days of American wild and sour beer brewing were full of hearsay and guesswork, as Americans paid homage to centuries of European mixed culture brewing.
Out of that darkness came Jay Goodwin, Co-Founder and CEO of The Rare Barrel, whose show The Sour Hour interviewed the most talented and knowledgeable people in the industry.
Armed with heaps of knowledge and years of experience, The Rare Barrel continues to innovate in modern sour beer brewing. Bootleg is honored to release The Rare Barrel’s house culture on the masses.
This unique blend of Sacch, Brett and lactic acid bacteria cultures is lead by a classic bubblegum and clove Belgian saison strain and big tropical fruit and pineapple producing Brett culture. Acidity is reliably controlled by different levels of IBUs.
According to Cellar Manager Tommy Kim, The Rare Barrel’s main recipe for wort production has changed throughout the years and is rarely the same batch to batch. The recipe below is good representation of a classic Rare Barrel recipe.