Remember Tepache? It’s baaaaaaack. In case you don’t remember, or have never had it, lemme tell you about it. Tepache is a Mexican folk beverage that uses brown sugar, pineapple, cinnamon and clove to make a fizzy, refreshingly sour drink. Typically, it’s a wild fermentation, using the yeast on the skins of the pineapple, but wild fermentations are tricky and often a failure. We use water kefir, which (like the ginger beer plant) is a symbiotic culture containing yeast and beneficial bacteria. The temperature, amount of sugar used, pH and oxygen levels all have effects on the final fermented flavor. One of my favorite things about using symbiotic cultures is playing with the different factors to give an advantage to one bug over the other. This time around, we decided to give a leg up to the bacteria and get to know the souring side of kefir. You sour beer nerds out there may appreciate this, especially if you’re the type to toss in a little syrup in the tartest of sours. Come and get it.
While we have Tepache on, we will have 13 taps. That’s right. 13. Jeebus. Makes me tired just typing that.
We briefly ran out of Bee’s Wine last week (due to high demand and using one of the fermenters for Tepache). It’s back on again, so don’t worry about that. If you’re around town, and have a hankering, you can stop by any one of these places to get some as well. Broadcast Coffee (CD), Cone and Steiner, Monsoon, Chuck’s Hop Shop (CD), Little Uncle (Pioneer Square), Joe Bar, Sun Liquor Lounge, Cafe Presse, and Assembly Hall.
New beer on tap: It’s the Summer Wheat Saison! Like your Saisons smooth and dry as a bone? You’ll love this one. We used 50% wheat in this recipe to keep a round body in this summer quencher. Hallertau and Horizon mix old and new world hop subtlety in this little number – a subtle and complex, extremely thirst quenching beer.
Pissed off about the weird squall blowing through town? We’ve got plenty of ways for you to wash away that irritation. Here’s what’s currently on tap:
- Rye IPA
- West Coast IPA
- Imperial IPA
- Pale Ale
- Wheated Red Ale
- Cascadian Dark Ale
- Altbier (last keg! get it while it lasts!)
- Imperial Rye IPA
- Dry Hopped Rye Saison
- Summer Wheat Saison
- Bee’s Wine
Waiting for the Altbier to blow: India Red Ale
Percolating away in fermenters:
- El Dorado Single Hop
- Schwartz Kölsch