Hops: Comet, Chinook
Availability: Seasonal, January
@untappd says: 3.56
We’ve had an IPA, two stouts, a fruit beer and a double bock; now Two Roads Week continues with a nice sour selection from our favorite CT brewery.
Ever wonder how to brew a sour beer? I did, so I looked it up. Most beers actually used to be somewhat sour, because preservation technology was lacking, and yeast strains would naturally go sour while waiting to be used. Unlike in normal sterile brewing, sour beers these days are made by intentionally adding wild yeast strains or bacteria into the brew. Lactobacillus, Brettanomyces and Pediococcus are the most used souring agents, and true sour beers are usually fermented for several months before they’re ready to drink.
Today’s sour beer is the Zero 2 Sixty Tart IPA from Two Roads Brewing Company. Brewmaster Phil Markowski created an easy-drinking beer here by hopping this IPA with Comet and Chinook hops and then kettle-souring it for balance. It pours amber, with tons of cloudy and enticing floaties. The aroma is sweet, but the taste is all tart. Again, balanced. Smooth and refreshing too.
There are many more amazing beers on our Instagram, so check it out!