Black Project Spontaneous & Wild Ales Releases Peach-Nectarine Sour

Black Project Spontaneous & Wild Ales will release “STARGATE: Peach Rye | Nectarine Bourbon” on January 12, 2018 to a select group of lottery winners that will be picked randomly from entries submitted online.

STARGATE: Peach Rye | Nectarine Bourbon is the latest release from the brewery’s “PROJECT: STARGATE”, which highlights different flavors and aromas of whole fruit fermented and aged in spirit barrels, which are filled with the brewery’s spontaneous solera sour golden “DREAMLAND”. Each year the brewery picks different fruits and spirit barrels, depending on the season, to age their sour golden for several months, imparting unique flavors and aromas into the base beer.

In 2016, STARGATE debuted as “DREAMLAND: Peach Rye”, a spontaneous sour golden aged in Laws Whiskey House Rye Whiskey barrels and refermented with whole peaches from Palisade, Colorado. The beer was later renamed to avoid confusion. That same year, DRAFT Magazine named the beer among the “Top 25 beers of 2016” and which declared STARGATE as one of the “Best Beers of 2016”.

One year later, STARGATE was re-released to a long line of customers that extended down the street. Unfortunately, several cases were over-carbonated, which lead to canceling the release and recalling all bottles. After a few weeks of testing, Black Project discovered that the issue related to residual complex sugars in the bottles. The brewery decided to fix the problem by opening all overcarbed bottles and refermented the beer on more peaches, repackaged it, and re-release it at no additional cost to everyone that waited in line, creating the now legendary: STARGATE². 

That is why this year, Black Project wanted to do something special by releasing the first double barrel blend of STARGATE. This beer combines Laws Whiskey House Rye barrel aged STARGATE with Peaches and Laws Whiskey House Bourbon barrel aged STARGATE with Nectarines together, to produce “the most complex, most fruit forward, and most nuanced sour beer we have ever made.” After tasting the barrels apart and blended, James Howat (founder, brewer, and blender) found that the fruit-forward rye whiskey and bourbon whisky complemented and showcased each fruit with more depth and complexity than the individual barrels alone, combining juicy peaches with tart nectarines, which adds an incredible complexity of spice from the rye with the rich vanilla oak from the bourbon finish.

Customers that are interesting in buying a bottle, must register in advance for the online lottery by visiting the brewery’s website: before Thursday, January 4, 2018. Customers that win the online lottery will have a week to pre-purchase bottles for $22/bottle – 500mL bottle, cork and cap.

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Black Project Spontaneous & Wild Ales Now Sells Bottles To-Go

Black Project Spontaneous & Wild Ales is excited to announce that bottles of DREAMLAND, our spontaneous solera golden sour, will be available for purchase from the taproom every weekend to-go (Friday, Saturday, and Sunday). There is a limited allotment of cases for each day and a limit of 2 bottles per person. 

DREAMLAND was born from the coolship into two wine barrels. After 6+ months of development, we added both barrels to our first solera vessel and slowly filled it with wort as fermentation hit key stages of progression. An additional 4-5 months later and we finally release each batch from this solera. This progression started in 2015, that means that every batch that we keg or bottle, is a collection of over two years of blended beer, including the original batch. We now have five stainless steel soleras that are dedicated to the production of DREAMLAND. This allows us to keep this beer on tap consistently and create other beers from the base beer.

While we enjoy the fun of having folks come out for a one-day release, our releases have been getting steadily larger and the line longer. This strains our relationship with our neighbors, and even more critically, it impedes our ability to move everyone through checkout in a timely fashion. So, going forward, we will have two formats for bottle releases:

-Bottles allocated for sale out of the taproom weekly, with a set daily allotment and per person limits

-Lottery and online sales out of the taproom with set per person limits and designated pickup windows

*NOTE* -These two new systems may be combined for special releases, where bottles are available for to-go with limited daily allocations as well as online through a lottery system. Our hope is that locals that are unable to wait in line on Saturday’s, can get bottles to-go, as well as customers that are traveling to Denver.

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Black Project Releases Six New Lambic-Inspired Super-Fruited Ales

Black Project Spontaneous & Wild Ales is announcing ROSWELL, a once per year bottle release party spanning two days, July 22-23, 2017.

ROSWELL is a new series of “super-fruited” beers that are Lambic-inspired, spontaneously fermented, barrel aged, and then refermented with high levels of one of six different fruits. The series will be a once per year bottle release party spanning two days, July 22-23, 2017. ROSWELL is 100 percent spontaneous, meaning it was cooled in a coolship overnight allowing the hot wort (unfermented beer) to collect microbes from the air. These microbes are wild yeast and bacteria, which ferment the beer and naturally sour it. ROSWELL was brewed in the fall of 2016, when Black Project expanded into their new barrel cellar, adding over 140 oak barrels, four puncheons, a small 12hL fouder, and a custom-built copper coolship.

In August 2016, Black Project took over the taproom of Former Future Brewing Company, retiring Former Future. Both businesses are owned by James and Sarah Howat, but the husband and wife team decided to focus their attention from clean ales (non-sours) like porters, cream ales, and stouts to spontaneous and wild ales, like sours, mixed-culture saisons, and Lambic or Gueuze inspired beers – a blend of one, two, and three-year-old spontaneous barrel-aged beer. While customers may think that Former Future and Black Project are two separate breweries, both breweries opened on January 1, 2014 and used the same brewing system. Black Project beers were originally cooled on the roof of the building using two 2BBL / 60gal stock pots and then the beer was fermented in barrels. This kept the sour beer separate from the clean beer, preventing wild microbes from souring non-sour beer. The first Black Project spontaneous beer was brewed in late February 2014 and in August 2014, Black Project released Colorado’s first spontaneous ale, called “FLYBY”.

FLYBY went on to win a medal at the Great American Beer Festival that year. This was followed by another medal in the same category the year after. As Colorado’s only 100% spontaneous and wild brewery, every beer that’s produced by Black Project off of South Broadway in Denver, is made with only yeast from the environment, either from the air or from fruit and flowers that have been foraged. As a former microbiologist and high school science teacher, James Howat – brewer, blender, and co-owner – uses his experience and background to create a one of a kind beer that cannot be replicated at any other brewery, down to the individual cell.

This release of ROSWELL follows the brewery’s mission to “innovate in the research and development of spontaneous fermentation” and was created to showcase a concept they call “super-fruiting”, where the brewery uses as much fruit as possible, while still calling it a beer.

ROSWELL is made once per year during the late spring from a Lambic-inspired wort that was brewed earlier that fall. This gives the beer a depth of flavor but with a lower acidity than it would have after spending a summer in the barrel – ideal considering the amount of acidity naturally present in the fruit. ROSWELL has a rich and beautiful spontaneous flavor, with a distinct funk, and complexity that stands up to and melds into the heavy amount of vibrant fruit flavor and aroma. The true wild-caught microbes mean that the beer is deliciously dry while still packing an incredible amount of fruit flavor. Flavors include apricot, blackberry, cranberry, guava, raspberry, and blueberry.

On July 22, Black Project is releasing five of the bottle variants of ROSWELL to the public with a special BrewedFood pairing of Tender Belly Bratwurst with pain de mie bun, kimchi and, gochujang mayo with a side of Hop Ash potato chips, first come first serve. Then on July 23, the brewery is hosting an exclusive, onsite only release of SIGN, the blueberry variant, with a limited preview of and upcoming Biere Brut / Biere de Champagne made with Red Fox Cellars Barbera grapes.

Bottles To-Go:
ROSWELL: MAJESTIC 12 | Blackberry

Bottles for On-Site:
ROSWELL: SIGN | Blueberry

500mL bottle, cork and capped – $20 /bottle
Limits will be set next week*

*All limits are subject to change, at any time, without advanced warning.
Event Details:

Denver Rare Beer Tasting

DENVER, CO – More than 60 of America’s leading craft breweries have agreed to take part in the ninth annual Denver Rare Beer Tasting to raise funds for the Pints for Prostates campaign.

The prostate cancer awareness event will be held on Oct. 6 in Colorado during the same weekend as the Great American Beer Festival. The Denver Rare Beer Tasting IX features the chance to sample rare, exotic and vintage beers from 68 craft breweries and the opportunity to meet the men and women who made them.

“An amazing collection of American craft breweries are generously helping us to reach men through the universal language of beer by donating prized brews to pour at the Denver Rare Beer Tasting IX,” said Rick Lyke, founder of Pints for Prostates. “These brewers have joined the fight against prostate cancer for what has become an annual celebration of beer passion and brewing craftsmanship.”

Brewers who have committed to attend the event include:

· Against the Grain Brewery, Louisville, Kentucky*
· Alaskan Brewing, Juneau, Alaska
· The Alchemist, Waterbury, Vt.*
· AleSmith Brewing, San Diego, Calif.
· Avery Brewing, Boulder, Colo.
· Bells Brewing, Kalamazoo, Mich.
· Big Sky Brewing, Missoula, Mont.
· Black Project Spontaneous & Wild Ales, Denver, Colo.*
· The Brooklyn Brewery, Brooklyn, N.Y.
· The Bruery, Placentia, Calif.
· Cascade Brewing, Portland, Ore.
· Cerebral Brewing, Denver, Colo.*
· Coronado Brewing, Coronado, Calif.
· Crank Arm Brewery, Raleigh, N.C.*
· Crux Fermentation Project, Bend, Ore.
· Destihl Brewery, Normal, Ill.*
· Dry Dock Brewing, Aurora, Colo.*
· Firestone Walker Brewing, Paso Robles, Calif.
· Forager Brewing, Rochester, Minn.*
· Fremont Brewing, Seattle, Wash.
· Full Sail Brewing, Hood River, Ore.
· Fullsteam Brewery, Durham, N.C.
· Funky Buddha Brewing, Oakland Park, Fla.
· Grand Basin Brewery, Sparks, Nev.*
· Grand Teton Brewing, Victor, Idaho
· Great Divide Brewing Co., Denver, Colo.
· Grimm Brothers Brewing, Loveland, Colo.
· Hardywood Park Craft Brewery, Richmond, Va.
· Haw River Farmhouse Ales, Saxapahaw, N.C.
· Intrepid Sojourner Beer Project, Denver, Colo.*
· Jester King Craft Brewery, Austin, Texas
· Jolly Pumpkin Artisan Ales, Dexter, Mich.
· Joyride Brewing, Edgewater, Colo.*
· Kane Brewing, Ocean, N.J.*
· Lakewood Brewing, Garland, Texas*
· Libertine Brewing, San Luis Obispo, Calif.*
· The Lost Abbey, San Marcos, Calif.
· The Lost Borough, Rochester, N.Y*
· Matt Brewing, Utica, N.Y.
· Maui Brewing, Lahaina, Hawaii
· Mikkeller Brewing SD, San Diego, Calif.*
· New Belgium Brewing, Fort Collins, Colo.
· New Holland Brewing, Holland, Mich.
· NoDa Brewing, Charlotte, N.C.
· Ozark Beer Co., Rogers, Arkansas*
· Pappy Slokum Brewing, Abilene, Texas*
· Perennial Artisan Ales, St. Louis, Mo.
· Perry Street Brewing, Spokane, Wash.*
· Prison City Pub & Brewery, Auburn, N.Y.*
· Rhinegeist Brewery, Cincinnati, Ohio*
· River North Brewery, Denver, Colo.
· Rogue Ales, Newport, Ore.
· Rowley Farmhouse Ales, Santa Fe, N.M.*
· Samuel Adams Brewery, Boston, Mass.
· Scratch Brewing, Ava, Ill.*
· Side Project Cellar, Maplewood, Mo.*
· Sierra Nevada Brewing, Chico, Calif.
· Spangalang Brewing, Denver, Colo.
· Stone Brewing, Escondido, Calif.
· Sun King Brewing, Indianapolis, Ind.
· Thirsty Dog Brewing, Akron, Ohio
· Three Floyds Brewing, Munster, Ind.
· Uberbrew, Billings, Mont.*
· Uinta Brewing, Salt Lake City, Utah
· Unknown Brewing, Charlotte, N.C.*
· Verboten Brewing and Barrel Project, Loveland, Colo.
· WeldWerks Brewing, Greeley, Colo.
· Yazoo Brewing, Nashville, Tenn.

(* Indicates first appearance at Denver Rare Beer Tasting.)

Breweries bring some of their rarest brews to the annual tasting. The beer list for the Denver Rare Beer Tasting IX will be released prior to the event. Twenty-six breweries will be pouring beer at the event for the first time, while eight breweries have participated in all eight previous Denver Rare Beer Tastings. Breweries representing 28 states are on the list.

In addition to the beer and silent auction donations made by participating breweries, the Denver Rare Beer Tasting IX is being sponsored in part by Cargill Craft Malt and DRAFT Magazine, with logistical support from MicroStar. Additional sponsorship packages are available for companies that wish to take part in this boutique tasting.

Tickets for the event go on sale on June 18 at 10 a.m. (MT) via VIP tickets are $165 and include early admission starting at Noon. General Admission tickets are $115 for the 1-4 p.m. tasting. Each attendee receives a commemorative tasting glass, t-shirt, program and pen. A special beer centric lunch created by Jensen Cummings of Brewed Food is included in the ticket price and guests will have the chance to bid in an exciting silent auction that includes a variety of unique beer experiences and collectibles. During the event, attendees can also participate in the Brewers Health Initiative, a free men’s health screening.

The first eight Denver Rare Beer Tastings sold out several weeks in advance. The event will be held this year on two floors of the McNichols Civic Center Building at 144 W. Colfax Ave.

All Denver Rare Beer Tasting ticket holders will be entered into a drawing for a five night Carolinas on My Mind Beer Adventure for two to Charlotte and Asheville, N.C., and Greenville, S.C. VIP ticket holders will receive three raffle tickets and general admission ticket holders will receive one ticket. Anyone wearing a Pints for Prostates t-shirt or hat to the event will receive another free entry for the drawing. Additional tickets will be available for a donation. The winner will be drawn during the event from tickets collected exclusively at the Denver Rare Beer Tasting. The winner and a guest will travel to North and South Carolina in October 2018 on a trip that includes roundtrip airfare from the continental U.S., 5 nights hotel, ground transportation, brewery tours, pub crawls, beer lunches and beer dinners.

“The Denver Rare Beer Tasting is a celebration of beer passion with a serious mission: raising awareness about prostate cancer. Beer fans get to taste a collection of beers that few people have the opportunity to enjoy, while rubbing elbows with some of the world’s most talented brewers,” said Lyke. “It is a fun afternoon and a great atmosphere. And 100 percent of the proceeds go to help men’s health.”

Pints for Prostates is a 501(c)3 non-profit charity and all net proceeds from Denver Rare Beer Tasting go towards the group’s awareness mission and help to fund the education and support programs of the Us TOO International Prostate Cancer Education and Support Network, and free prostates cancer screening programs provided by the Prostate Conditions Education Council.

About Pints for Prostates

Pints for Prostates reaches men through the universal language of beer to encourage them to take charge of their health. The group was founded by prostate cancer survivor and beer writer Rick Lyke in 2008. The grassroots effort raises awareness among men about the importance of regular men’s health screenings by making appearances at beer festivals, social networking and pro bono advertising. According to the National Cancer Institute, approximately 161,000 new prostate cancer cases will be diagnosed in 2017 in the U.S. More information is available at Pints for Prostates also has a presence on Facebook, Twitter and Instagram (@pints4prostates).

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Small Brewers Have Strong Reaction to AB-InBev’s Acquisition of Wicked Weed Brewing

Between Wednesday’s announcement of AB-InBev’s acquisition of Wicked Weed Brewing, Beachwood Brewing taking a stand against, a website owned by ABI, and all the phone calls and emails I’m getting from beer lovers, breweries and media, what a week it has been regarding moves being made by the largest U.S. beer producer who is also the world’s largest brewer.

Sure, this is usually inside baseball kind of stuff, but the reaction to the acquisition announcement is clear: independence matters because beer is not just about what’s in the glass — it’s also about who is behind the brands, their ethos, ethics and business behavior.

Right now, I am also reminded by Craft Business Daily that The High End, the division of ABI that Wicked Weed is set to join, chief Felipe Szpigel said in 2016 they were “about done acquiring” close to the time of their Karbach Brewing purchase. That “about done'” should have been a sign there was more to come. Please note this, beer-minded reader: ABI is a corporation organized and existing under the laws of Belgium, with its headquarters in Leuven, Belgium, and is a global company.

Reactions to AB-InBev’s Acquisition of Wicked Weed Brewing

News that AB-InBev was acquiring Asheville’s Wicked Weed Brewing has created a strong reaction from members of the small and independent brewing industry.

“This has been a difficult day for us. The news that our great friend Wicked Weed Brewing was acquired by AB In-Bev came as quite a shock,” Jester King Brewery Founder Jeffrey Stuffings writes on the brewery’s blog. The two breweries, who both focus on sour and funky beers, consider themselves friends, Stuffings says, brewing several collaborations together over the last few years. Here’s more of Stuffing’s note from Jester King’s blog:

“We’ve chosen this stance, not because of the quality of the beer, but because a portion of the money made off of selling it is used to oppose the interests of craft brewers.” Jeffrey Stuffings, Jester King Brewery

“We have some core principles that define who we are as a brewery, and those principles must not be compromised. One of our core principles is that we do not sell beer from AB In-Bev or its affiliates. We’ve chosen this stance, not because of the quality of the beer, but because a portion of the money made off of selling it is used to oppose the interests of craft brewers. In Texas, large brewers (and their distributors) routinely oppose law changes that would help small, independent brewers. We choose not to support these large brewers because of their political stances, and in some cases, their economic practices as well. Because of this core principle, it pains us to say that we won’t be carrying Wicked Weed anymore at Jester King.”

Jester King is also among several breweries who have pulled out of Wicked Weed’s Funkatorium Invitational. As of Thursday morning, that growing list of breweries included Black Project Brewing, Grimm Artisan Ales, Jackie O’s, OEC Brewing, Trillium Brewing Co. and Wooden Robot Brewery according to

San Diego’s Modern Times Beer voiced its stance on the brewery’s Facebook page. Founder Jacob McKean is a vocal support of small and independent breweries. He penned the popular article “What ‘Selling Out’ is Actually About,” in 2016. After the Wicked Weed acquisition news came out Wednesday, Modern Times posted a link to McKean’s keynote speech at the 2016 California Craft Brewers Association Conference, in which he makes a promise:

“One way I pledge to keep this industry awesome is by never selling my brewery to Big Beer. There will likely come a time when I’m tired of carrying the weight of so much responsibility. But when that time comes, I’m not going to screw the people who made my success possible in the first place. That would be an unethical choice I could never be proud of,” McKean said in his address, which Modern Times has reprinted on its blog.

Hillsborough, North Carolina’s Mystery Brewing told its Twitter followers that they’d be updating their “AB InBev Graveyard” at the pub this weekend.

Denver’s Black Project Brewing used its blog to discuss its feelings toward the acquisition.

“For us, the choice is clear. At this stage, we don’t feel we are able to have a business relationship with Wicked Weed because that connection, ultimately, is one with ABInBev. Unfortunately, we don’t feel that having any connection with ABInBev is something we can do while still maintaining our mission, values, and core beliefs.

Sale Hits an Already Sore Spot for Beachwood BBQ & Brewery

News of AB-InBev’s acquisition of Wicked Weed Brewing hit a sore spot with Southern California brewery, Beachwood BBQ and Brewing, which was already frustrated about the publishing of an article by the Beer Necessities, a blog owned by AB-InBev’s The High End.

In a Facebook post, Beachwood says it did an interview with a freelance journalist who wanted to write about their brewery in a new blog. When the blog went live they discovered it was owned by The High End; while they admit they should have done their due diligence investigating the new blog, they feel duped and wanted to set the record straight.

“So don’t call us craft — call us independent.” Beachwood BBQ & Brewing’s Facebook Page

“We feel there’s no coincidence that The Beer Necessities chose to feature Beachwood as a successful brewpub just as AB-InBev launches full force into opening its own brewpubs in new markets. Some of you may write this off as conspiracy theory talk, but we are entering a whole new battle for the hearts and minds of the consumer. When The High End now has media arms that are actively supporting us in order to make the correlation to consumers that we’re all the same, they are most certainly trying to move us into a “post-craft” era. However, we reject this completely. In our opinion, AB-InBev has not embraced “craft” brands and quality beer because they share the values of independence and creativity that have fueled the craft beer revolution; they do so because it furthers their only real interest–the endless pursuit of profits.”

“So don’t call us craft — call us independent. Because AB-InBev’s long list of acquired “craft” brands (Golden Road, Goose Island, Breckenridge, 10 Barrel, Karbach, Elysian, Blue Point, Four Peaks, Devil’s Backbone, Wicked Weed) are not independent. We continue to believe that it matters who makes your beer!” the brewery continued.

Make No Mistake: It’s a Volatile Time for Beer

So here’s the deal. Why care? Because, to many, it does matter who owns the brewery behind the beer brands that one supports. Choice in beer is not limited to different beers from the brewing entity. Choice in beer is about different beers from different brewery businesses.

So as I work my way back to an American IPA from a growler I got down the street at my local brewery, I will leave you with this: I am here to confirm that small and independent U.S. breweries are threatened and vulnerable from the buyouts of their former brewery brethren. The more breweries a large global conglomerate owns, the more that conglomerate has the power to become a one-stop shop to distributors, lessening the chance for the truly independent beer to be carried by distributors and seen on the liquor store shelf and restaurant menus.

It is truly fascinating but volatile times for beer in America.

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Black Project Spontaneous & Wild Ales Announce Release of Two New Beers

Black Project Spontaneous & Wild Ales will release two new beers on April 22, 2017 at 12pm.

ROCKET SLED and REHEAT will join the expanding list of bottles that Black Project has released over the past three years. Customers looking to buy a bottle should expect to wait in line at least an hour before the release. Most customers arrive at 11am, but some show up much earlier, often several hours before the release to setup chairs or blankets.

This year, Black Project has been able to increase production, with one or two new beers available for sale each month. In 2014, when the brewery first started selling bottles in secret under the former, Former Future Brewing Company, each release would be limited to a single bottle every three months. This limitation on production was caused by a small 4BBL (barrel) system and the size restriction of the taproom. This limited availability is also exacerbated by the fact that each beer takes 8-10 months to ferment in oak barrels and then may spend several more months refermenting in stainless steel fermenters with fruit or to be dry hopped. In October, the brewery expanded into the space next door by leasing an area that they dedicated to 100 new oak barrels and a custom-made copper coolship.

While each bottle release is still extremely limited, sometimes only producing 100 bottles for sale, customers should expect to get a bottle if they are in line before 12pm.

ROCKET SLED is the first beer fermented with 100% coolship-caught microbes and then dry hopped with Mosaic and Simcoe Cryo Hops. Cryo Hops™ is a concentrate luplin powder that doubles the resin content, creating a super “juicy” hop character. The base beer is 100% wheat, made using only coolship-caught microbes. This beer is low alcohol and lightly tart, which is refreshing and full of complexity. ROCKET SLED showcases Mosaic and Simcoe, with an exquisite hop-forward aroma. The use of Cryo Hops allows Black Project to create a super dry hoped sours, without any leafy hop flavor, creating a unique combination.

“Cryo Hops™ represents the most innovative technology in hop processing. It uses a proprietary cryogenic separation process which preserves all components of each hop fraction, producing two simultaneous co-products, LupuLN2™ and Debittered Leaf.

LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. LupuLN2 offers twice the resin content of traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight.” -YCHHOPS

REHEAT is a variant on the brewer’s popular wine-hybrid beer series. SUPERCRUISE and MACH-LIMIT start with wine grapes from locally-sourced, family-owned vineyards in Palisade, CO. Once the grapes have been destemmed and crushed, Black Project allows the juice to rest for a few days – developing rich color and depth of flavor – before finally transferring the juice to neutral oak barrels along with our base Golden Sour.

After emptying a SUPERCRUISE barrel, REHEAT is added back into the barrel to referment and age on the remnants of the SUPERCRUISE series. Instead of rinsing and steaming the barrels, Black Project adds fresh coolship wort on top of the 2-5 gal of SUPERCRUISE “dregs” (yeast and souring microbes). Subtle, mild grape flavor comes through with an interesting fermentation profile owing to the active wild yeast that is still present and hungry from the SUPERCRUISE refermentation.

Both beers will be bottle conditioned in 750mL cork and cage brown bottles. ROCKET SLED will cost $22 per bottle and REHEAT will cost $26 per bottle.

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About Black Project Spontaneous and Wild Ales

Black Project is the passion project of James Howat, owner, brewer, and blender; and Sarah Howat, owner and operation managers; of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014 and 2015. In 2016, Black Project expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. In 2017, Black Project hopes to produce 250 BBL of beer and increase distribution.

Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot be replicated outside of our brewery. In fact, our microbe cultures are purposefully allowed to evolve from batch to batch, creating variations and interesting twists from different releases of the same beer.

We are meticulous about designing recipes and processes that will allow nature to take over and create beers unrivaled in their beauty and complexity. Through experimentation and research, we are continuously developing new and different techniques for use with wild and spontaneous fermentation.

We are not and do not have any intention of being a Lambic brewery. We use science and experimentation to find which processes and ingredients we want and often use that in parallel to traditional Lambic producers, however, other than the use of a coolship, we maintain no strict adherence to tradition for tradition’s sake. Spontaneous fermentation is merely a starting point and core of our process, from there our research and development extends much beyond the scope of the great Belgian brewers and blenders.

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