This just in across The Thirsty Beagle news wires: Oklahoma City’s COOP Ale Works is set to debut a new beer, possibly as early as next week. COOP Farmhouse Ale is the name. The beer has been aged with tart cherries and is the first commercially brewed sour beer in Oklahoma, COOP reports.
Some key info about the beer:
-6 percent ABV
-Will be available on tap only, and only in limited quantities, at Republic Gastropub, Tapwerks, Drunken Fry, Prohibition Room in Oklahoma City, and The White Owl in Tulsa
-The beer is considered a seasonal, but due to a rather difficult brewing process, COOP can’t guarantee it will be released/available again next year. (So that means you better get some while you can!)
So why is there such a limited quantity of the beer? And why was it so hard to make? I’ll let COOP brewmaster Blake Jarolim answer those questions:
“Our Farmhouse Ale was a small batch attempt to provide Oklahoma with the type of beer that has trouble making it across our borders. We fermented this beer with a normal ale yeast and then inoculated it with a wild yeast/bacteria slurry that was cultured in the brewery. It aged for a couple of months before we added 40 lbs of tart cherries and let it age for a few more months. When it reached an appropriate level of tartness, we kegged it, tried it, and loved it!
“Sour/Wild beers have grown very dear to me over the past couple of years. I enjoy them not only because they taste unbelievable, but also because nature, circumstances, and setting have so much to do with the final result. I very much enjoy the experimental nature of forging these beers. So, we hope to make this a seasonal release, but we will have to wait until next year to be sure.”
So there you have it, beer fans. This sounds like a real treat. Be sure to grab a pint while you can. Based on Blake’s description, seems like there’s no guarantee COOP can recreate the exact same recipe next year, so this could be quite the unique release.