The latest installment in the In My ExBEERience event series, fittingly titled FUNK’N SOUR, took place this past Sunday, November 16, 2014 at The Gables at Chadds Ford located on Baltimore Pike in Chadds Ford, PA. Sour and wild ales from both professional and home brews were poured and enjoyed by all.
One of our favorite past guests, Steve Armstrong from Armstrong Ales was on hand serving up Crunk Funk. Steve used his own coolship in the process, spontaneously fermenting the beer, creating a wonderfully sour concoction.
Steve wasn’t the only brewer on hand serving up beer samples. Nate Walter from McKenzie’s Brewhouse was pouring Grisette Du Soleil, a sour spiced with ginger, orange peel and grains of paradise, and Metamorphosis I: A Concept Beer, a blend of Mon Cherie and Cézanne Barrel Aged Sour made exclusively for this event.
John Stemler, brewmaster from Free Will Brewing Company was serving Peach Lambic, Key Lime Lambic, Blood and Guts, and a delicious yet-to-be-named spontaneous sour.
Tired Hands Brewing Company brewer Jean Broillet IV stopped by to serve up FarmHand, the 6.0% ABV Cabernet Franc Barrel Fermented Saison.
Pizza Boy Brewing Company was a popular booth, serving up Harvest Delight (a 2.7% ABV tart, wet hopped Grisette with Mosaic hops), Golden Sour (ale aged in white wine barrels with lemon zest), and Plum Sour (ale aged in oak barrels with plums).
Other memorable beers of the evening included Samuel Adams Kosmic Mother Funk, Iron Hill Brewery Sherry Barrel Aged Dark Humor Rising, Forest & Main Brewing Company Dochter Seizoen and Uccello Razzo, and Bullfrog Brewery Rood Bruin Kriek.
In addition to the amazing commercial beers, there were some seriously amazing homebrews being served. Tom Foley brought Retardation, a 10% ABV Flemish Strong with cherries. Karen Palcho (of the Berks County Homebrew Club) brought her 6% ABV Sour Saison with Wildberries. Michael Miller impressed with his Barrel-Aged Sour Stout.
Artisan Homebrew had the creatively named Gose #1 (a traditional gose) and Gose #2 (a hibiscus gose). Patrons could pick up a free copy of Zymurgy while sipping on one of the salty, sour samples.
Probably my favorite beer of the entire event was from Wardell Massey. The talented homebrewer, member of Bruclear Homebrew Club, brought Kind of Blue, an absolutely amazing blueberry sour.
Live music was provided by Mason Porter, and food was provided by The Gables at Chadds Ford. There were various flatbreads, fried raviolis, soft pretzels with horseradish mustard, fresh baked cookies, and other tasty delights. The hot apple cider was a popular choice on the cool fall day.
In addition, local and regional vendors were on hand serving up samples. Birchrun Hills Farm from Chester County, PA offered samples of Birchrun Blue, Highland Alpine, and Fat Cat cheese. Manatawny Stillworks from Pottstown, PA served up tastes of their spirits, as well as the J. Potts “Hop Infused” Barrel-Aged Cocktail.
Designated Drivers were treated like royalty at the event, receiving a bag of goodies upon entrance. Snacks like Victorious B.I.G., a Victory Storm King Imperial Jerky from Righteous Felon Jerky Cartel in West Chester, PA, homemade BBQ potato chips from The Gables at Chadds Ford, and popcorn were included. Other freebies were handcrafted beer soap from L.E.H. Soap Company and a gift card from Station Taproom in Downingtown, PA.
I loved the atmosphere of this event. At no point did I wait too long for a beer, and every beer I had was truly special and delicious. Cheers to Kerry Watson of In My ExBEERience and all of the talented brewers on hand. This was a fantastic event, and I look forward to attending again next year!