New Belgium Brewing Company brewer Hal Doss, who works in the brewery's wood cellar program, will present and discuss the brewery's sour and wild beers at upcoming local events.
Sour and wild beers are becoming more popular, unusual flavor profiles ranging from tart and refreshing to intense and complex, like an aged wine or vinegar. Tangy and sharp notes are byproducts of the use of bacteria strains like lactobacillus in the fermentation process. If part of that process takes place inside wooden barrels that previously held wine or whiskey, the beer absorbs additional flavor. New Belgium has used this process for a number of years, annually releasing sour beers La Folie and Le Terroir, and expanding the brewery's sour offerings with variations on the theme.
Doss hosts an event called "Acid Trip" at Courtyard Brewery (1020 Erato St.; www.courtyardbrewing.com) Sept. 24. The event features La Folie, Le Terroir, Eric's Ale, a peach-spiked sour ale, and Snapshot, an unfiltered wheat ale with a bit of lactobacillus that gives it a refreshing tang. There also will be a couple of yet-to-be-determined special kegs.
Since it falls on Courtyard's weekly Bring Your Own Vinyl Night, there will be a panel of judges to decide who brought the best music. New Belgium-sponsored prizes will be awarded.
Two other events will be held in the Warehouse District on Friday, Sept. 25: a beer-and-food pairing event at Cochon Butcher (930 Tchoupitoulas St., 504-588-7675; www.cochonbutcher.com) from 6 p.m. to 8:30 p.m., followed by the tapping of a special keg at World of Beer (300 Julia St., 504-299-3599; worldofbeer.com/locations/warehousedistrict) at 9 p.m. The Cochon Butcher beer pairing is a casual affair, and several of the restaurant's small plates will be offered with New Belgium beers.
On Satruday, Sept. 26, Doss will attend NOLA on Tap (www.nolaontap.org), the beer festival benefiting the Louisiana SPCA at New Orleans City Park Festival Grounds.