Herevana – Emporium – Sourtopf
The one thing that catches my eye is the way beers are packaged – this is a prime example Emporium – Sourtopf – simple bottle with a simple printed label thing over the neck. No frills, the beer is the beer. I picked up six different beers from the nice people at BeerJerkNZ
Emporium Brewing are based in Kaikoura, Canterbury, 🇳🇿 they make the Sourtopf which has an ABV of 5.2% and it is a Fruited Golden Sour beer in a 375ml Bottle that in turn has 1.5 standard drinks.
I’ve washed and am resting the Craftwork glass that I just received, I never realised that beer in small glasses is so enjoyable. Especially nice beer, as you you get a couple of goes at the pour. I’ve turned the branding though, I mention it as a courtesy.
Yes, the aroma is of a sour beer, that lovely cider like thing.
I really wasn’t expecting a red fruit colour beer. I mean they added cherries and it was in Pinot Noir barrels…. but I wasn’t expecting that.
In the glass the aroma is lovely and delicate fruity.
That’s a whole fruit basket of flavours, there’s a whole whirlpool of things going on, I get, and it’s a fancy, the cherries and something like a marzipan note, there is quite a nice dryness underneath too, but there is an intermingled wave of lovely flavours and notes. That pithy dryness might be from the peaches or apricots.
If anything the sourness in this is a tad too high, it’s not tartness from the cherries or the fruit, and if anything the Cherries are the show. I’m good with that I’e got nothiing against cherries.
I found this beer made mesquite mellow and relaxed, I quickly got what it was about and settled on that, there was nothing lurking or warming and about to pounce. There’s a lot of care gone into this, but it is cherry heavy and might not really relict the other thinks that it might have thought it was going to be.
Although it really does have “Assertive sourness followed by a fruity finish.” like they said it would.
The Pdubyah-o-Meter rates this as 8 on the arbitrary number scale. . The Cherries are the show, from the colour and the predominant taste. This was nice drinking though and quite relaxing to drink as there was no surprises or challenging or things lurking.
Music .The Mountain Goats – Getting into Knives.
Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.
Philip himself.
Based on a German tradition of adding fruits to rum as they come into season over summer (Rumtopf). We did the same but with a Pinot Noir barrel aged Golden Sour.
Brewers Notes
We added cherries, apricots, black boy peaches and feijoas. Assertive sourness followed by a fruity finish.
Sour / Wild Beer – Flavored
The “Flavored Wild Beer” and the “Flavored Sour Beer” are catch-all styles for any beer with a clear flavoring element and where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. It also features an harmonious marriage of the additive and beer, but still recognizable as a beer. The additive character should be evident but in balance with the beer. (For example: fruits, spices, herbs, vegetables, coffee, honey, chocolate, maple sirup, chilies, nuts, vanilla, liquor – BUT not including Smoked malt or barrel-aging element resulting from the brewing process). The “Traditional Wild / Sour Beers” are often the result of a Mixed-Fermentation Blend of beers aged in barrels and tend to have a complex funky taste acquired from the microbial flora. Wood or barrel aging is very common in this type of beers, but not required. The “Kettle Sour Beers” or “Quick Soured Beers” are generally soured using a Kettle Souring technique in a stainless steel mash tun and have a tartness taste similar of an unsweetened yogurt. This style also includes beers described as “Smoothie Sour” or “Milkshake Sour”, a kettle-sour beer which use unfermented whole fruit purée, and often lactose and fruit pectines, to achieve a beer with smoothie-like consistency.
A life just as ordinary 