Foeder Project #2

Posted June 8, 2017

Category: Beer News

Foeder Project #2


It’s been nearly four years since we unleashed Foeder Projekt #1 into the world. Originally destined to become a component beer in Love Child No. 4 or 5, the impact of lactobacillus and brettanomyces on the beer was just so beautiful that we couldn’t blend it. The beer needed to be enjoyed on its own. Since that initial release, sour beer fans have asked when the next release from the foeder would occur. Our answer was always the same, “Soon, we hope, but ultimately it’s not possible to schedule a release as we need to wait until the foeder produces another singular beer of such beauty.” Well, the time has arrived!

Starting in the Greater Kansas City Area on June 13th, 750 ml bottles of Foeder Project #2 will be released!  Other regions that typically see Love Child blends should expect to see Foeder Project #2 in the coming weeks. Please note that the volume we were able to produce is quite limited given the size of our foeder. Foeder Project #2 will be available exclusively in 750 ml bottles.

A foeder (pronounced FOOD-er) is essentially a giant wooden barrel. Ours came from a high-end winery in California and holds 1,860 gallons of beer. Wineries retire foeders for a variety of reasons, but once they’ve aged wine for several years, they serve as awesome hosts for a variety of souring microbes and/or wild yeast strains.

The base beer for Foeder Project #2 is best categorized as a Flanders-style Red. Following primary fermentation with our house Belgian yeast strain, the beer was transferred into the foeder where lactobacillus brevis and brettanomyces had already taken up residence. No additional microbes or yeast strains were pitched to begin secondary fermentation. Over the course of several months, the beer evolved and developed beautiful flavors of tart peach/apricot and notes of under ripe berries and rhubarb with a borderline bracing acidity resulting in a refreshing, zippy finish.

Beer Information:
ABV – 7%
IBUs – 6.3
pH – 3.16
TA - 1.59% (total acidity expressed as % lactic acid)

- Jeremy Danner, Ambassador Brewer