Headwaters Hosting a Fermented Beer Tasting Event with Barrel-Aged Beers from The Ale Apothecary Cellar.
Tuesday, August 12th 5-7:30pm
4 Different Brews • $10 • Bottle Sales
The Ale Apothecary specialized in spontaneously fermented, wild ales. It stands out in the brewing world due to its commitment to unconventional and time-honored techniques, resulting in unique and complex sour and wild ales.
•Welcome to Bring in Outside Food
Tastings:
Lodge house
This spontaneously fermented beer was mashed and boiled with lodgepole pine needles. After barrel-fermentation and aging for over 2 years, we bottled it with Oregon honey. The result? A surprisingly delicate floral aroma and light mouthfeel that you would never imagine came from a tree known for being the main ingredient in building pioneer cabins. ABV - 8.03%, 499 bottles produced.
La tache
The Beer Formerly Known as LA TACHE is the table sour produced year-round by The Ale Apothecary. (TBFKA) LA TACHE is made of malted barley & wheat and Goschie Farms Cascade Hops. The hops are used only for aroma as the balance of the beer comes from acid produced by our house lactobacillus culture. She spends 3-9 months in our barrels during a long, relaxed fermentation prior to a month-long dry-hopping (yes, in oak barrels!). Our sensory experience is lemon citrus & fermented orchard fruit nose over earthy undertones. The palate finishes with soft lactic acid balanced by the malt body.
Astronaut
Wild Ale brewed with honey, aged in oak barrels.
Seth Klaun is our favorite farmer / astronaut and a big reason why our beer tastes so good. He built his maltings on his family's ancestral Farm and provides us with not only world class malt, But also an ability to make 100% Oregon grown beer. Brewed with toasted Mecca Grade Estate Metolius malt, this beer's backbone is courtesy of our Cowboy up the road. Thanks Seth!
Strawberry CDM
La Tache aged in a David Arthur Chardonnay barrel with fresh strawberries.
Also check out other Workshops in Helena.
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