Herevana – #198 – North End – EVOLUTUS

There are many reasons to have a beer , and more so a special release, a bit of unique, Here we have: North End EVOLUTAS, my #herevana beer for a Saturday.

A three year spontaneously fermented wild ale, which appeals to me for many reasons.

North End Brewing Co of course make the North End Co EVOLUTAS, in the luxury destination of Waikanae Beach, Wellington, 🇳🇿 New Zealand. This is a Sour / Wild Beer of 6.0% ABV, that’s a tad more than 2 standard drinks in NZ.

A straw pale yellow beer, that looks flat and does not raise a head, the predominant odour is of Oaky Wood Barrels. The taste is of a soft soured beer that is quite complex and feels like there is a lot to uncover and enjoy.

I feel too that this is quite syrupy and thicker in mouthfeel, which is a good thing, and prevents you from the quaff, when you need to be sipping and rolling this around on the tongue and enjoying each little bit.

I brought the comedy wine glass, because I just can.

The Pdubyah-o-meter rates this as 9 on the arbitrary number scale. Such lovely mouthfeel, a lovely sourness and a lot of subtlety in the flavours that unfold, Brilliant.

Music: Sometimes you click the buttons and commit, as I have with this, a new album from Stand Atlantic – Was Here. Now sometimes this is a wrong choice, this is a mish mash of rather juvenile interpretations of styles, lyrics, themes, and is a ghastly porridge of things.

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.

Our three year spontaneously fermented wild ale Evolutas.
Inspired by the lambic beers of Brussels Evolutas was fermented with airborne microbes captured from both the North End of Kapiti Island and from the North End Brewery in Waikanae.
Exactly three years in a 500L oak puncheon has transformed the beer into a softly carbonated, tangy, sour, funky ‘sourdough’ beer fit for the dinner table.
Brewers Notes.

Sour / Wild Beer

The “Wild Beer” and the “Sour Beer” are catch-all styles for any golden to amber colored beer 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. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. They are non-traditional beer interpretations or experimentations inspired by Belgian classic sour / wild ales. 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.