Wed, 14 March 2018
Our hearts are wide open and ready to embrace the funk, but will it embrace us back? Yazoo Brewing out of Nashville, Tennessee has been brewing since 2003, but their obsession with making complex sour works of art started in 2012. We have four beers from Yazoo’s funky side thanks to listener Matt Milam, and we can’t help but wonder why they haven’t taken over the world yet. We also are very confused about this year’s Pitchfork lineup and the sudden soaking swell of Wet Daves. Oh...hold on. BRB. Craig’s back from his Taco Bell run.
Saison de Bois (Saison aged in 20 year old French Oak Bordeaux Red Wine Puncheon casks with mixed cultures of lactobacillus, pediococcus and brettanomyces)
State of Funk 2017 Release 3: What’cha Want (A sour blonde ale aged 15 months in a Cabernet barrel with a Passion Fruit secondary fermentation and Pineapples and Cherries for a tertiary fermentation)
State of Funk 2017 Release 4: No Fakin’ the Funk (15 month Chardonnay barrel aged mixed culture Saison brewed with Tennessee Oats, Tennessee Wheat and secondary fermentation with Pink Guava)
State of Funk 2017 Release 5: Cuff And A Crease (13 month High West Bourbon barrel aged sour brown ale conditioned on Pluots)