Hood River, Oregon’s Double Mountain Brewery has announced their annual release of Devil’s Kriek, Tahoma Kriek and Pêche Mode Sour Ale. This years release is actually brewed in 2017, so 2 years in the making and just in time for Belmont Station’s Puckerfest.
More from a press release:
Aside from the cellaring time, the sours take a lot of time, effort, long hours, concentration, and love. Working with agricultural products is wonderful because they differ each year, making replication of the previous production nearly impossible. These vintages sat in the cellars at a slightly elevated temperature to increase the yeast activity in the bottle conditioning. Double Mountain Sours are available in refillable 375 ML bottles and on draft at our Hood River Taproom, SE Portland Taproom in the Woodstock neighborhood, and throughout the Northwest.
“The Hood River Valley is such a perfect place to make a lambic/fruit style beer. Combining a great fruit growing region with dedicated brewmasters makes our valley a destination for sour fruit beers.” Owner and brewmaster Matt Swihart.
Showcasing at Puckerfest 2019: Belmont Station, 4500 SE Stark St, Portland, OR 97215 Friday, July 18th, 5pm Devil’s Kriek-2017 Belgian Style Sour Ale with Cherries 9.2 % ABV, 11 BU
Our two house yeast strains share the field with Brettanomyces lambicus and Van and Bing cherries from the Double Mountain Orchards in this Belgian style sour. Resting on the fruit for over a year, time gives way to marionberry, tannic ripe blackberry, and sweet spring strawberry notes, leading through a tart, dry red wine finish.
Devil’s Kriek-2017 Belgian Style Sour Ale with Cherries 9.2 % ABV, 11 BU Our two house yeast strains share the field with Brettanomyces lambicus and Van and Bing cherries from the Double Mountain Orchards in this Belgian style sour. Resting on the fruit for over a year, time gives way to marionberry, tannic ripe blackberry, and sweet spring strawberry notes, leading through a tart, dry red wine finish.
Tahoma Kriek- 2017 Belgian Style Sour Ale with Rainier Cherries 9.9% ABV, 11 BU
BU Rainier cherries from the Hood River Valley are harvested and sent to the brewery where they’re crushed, andadded to a strong Belgian blonde base beer. This little gem sat on the fruit with three yeast strains for 13 months in our cellars, surrendering flavors of tart stone fruit, pithy grapefruit, and kumquat.
Pêche Mode- 2017 Belgian Style Sour Ale with Peaches 8.7% ABV, 8 BU With nearly 500 pounds of peaches, this Belgian Ale ferments on the fruit with our house yeast and Brettanomyces lambicus for nine months. The result is a juicy, paradise. Lightly tart and refreshing, this one drinks easy, with juicy peach and ripe citrus peeking through a farmhouse of funk.
About Double Mountain Brewery and Taproom: Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. Founder, Matt Swihart, opened the brewery with a clear mission: make great beer for craft beer fans. The unique location of Double Mountain provides the use of pure and clean glacial water for beers and ciders, while also taking advantage of regionally grown hops and fruit. Reusable bottles allow customers to partake in a softer environmental footprint, affirming they are part of a sustainable future. Double Mountain may be found on tap and in bottles throughout the Pacific Northwest and British Columbia. Learn more at www.doublemountainbrewery.com
Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding.