Great Divide Brewing Co. Kicks Off Wood Werks Series with Belgian-style Sour

GreatDivideWWBSSGreat Divide Brewing Co. (Denver, Colorado) has announced that it is officially launching its Wood Werks Barrel Series with the February release of Wood Werks No. 1 – Belgian-style Sour.

After completing an expansion that allowed an investment in “two temperature and humidity controlled barrel aging rooms”, Great Divide Brewing Co. is now set to expand its barrel-aging program with the launch of the Work Werks Barrel Series.  With the capability and capacity to broaden their barrel selection well beyond just whiskey barrels, this new series will now allow the brewery to explore and experiment with a variety of styles including barrel-aged Sour Ales.  Each year, the Wood Werks Barrel Series will feature “brand new recipes and styles, each unique and different from the last.”

The first release in this series will be Wood Werks No. 1 – Belgian-style Sour, a Belgian-style Tripel that was “artfully soured for 15 months in red wine barrels and aged on plums.”  This lengthy treatment period resulted in a pink-hued, spiced Sour Ale that “has notes of luscious stone fruit with a tart, dry finish and hint of French oak.” This “labor of love and patience” comes in at 9.3% ABV.

The Wood Werks Barrel Series will continue to produce releases throughout 2018.  Belgian-style Sour will be followed by a Flemish Sour Brown Ale in May, a Barrel Aged Brown Rye Ale in August, and Barrel Aged Yeti at the end of the year.

Wood Werks No. 1 – Belgian-style Sour will officially release in February and be available as long as supplies last through March.  You can expect to find this Limited Release available in 12 oz. bottles and on draft at select craft beer establishments located in Alabama, Florida, Colorado and throughout the rest of Great Divide’s distribution network.  Prost!

Vital Information for Wood Werks No. 1 – Belgian-style Sour from Great Divide Brewing Co.

Release – Limited/Wood Werks Barrel Series, February 2018
Style – Sour Ale
ABV – 9.3%
Treatment – Belgian-style Tripel soured for 15 months in red wine barrels and aged on plums
Suggested Food Pairings – “Braised short ribs with roasted potato, mushroom, & arugula salad with balsamic, point reyes blue cheese, plum sorbet”
Availability – 12 oz. bottles & draft
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