All the rage in the US these days in the Craft Beer scene is Wilds and Sours. Spin offs of the original Belgian masterpieces such as Lambics are popping up all over the country. Breweries are taking the use of wild yeasts such as Brettanomyces or Lambicus and giving beers a whole new flavor dimension. These yeast impart sour aromas and flavors which make the beers unbelievably refreshing. Once such beer is Ommegangs Ommegeddon, a Funkhouse Ale with Brettanomyces, as they call it. Essentially this is Hennepin, their fantastic rendition of a Farmhouse Ale with a bit of a wild spin to it. I find these beers hard to describe given I’m not familiar with what all flavors wild yeasts impart on a beer.

On to the beer…
Ommegang Hennepin is well established in my list of favorite beers. It is a wonderfuly complex and refreshing ale with loads of spices and hints of earthy undertones. Ommegang has taken this beer to a whole new level with Ommegeddon by adding a bit of wild yeast. Brettanomyces takes this beer to a phenomenal level, giving it loads of sour flavors. This relatively new exploration in wild ales is gaining momentum quickly across the country.

Tasting notes….
Hennepin, as I mentioned before is a wonderfully complex ale. Based on the Farmhouse style, it is layered with complexities only seen in the Belgian beer world. Ommegeddon is the wild version of Hennepin which imparts some sour, bitter flavors not seen in the standard Farmhouse style. These sour or bitter tones complimented the spiciness of the shrimp panini sandwich which it was paired with. The shrimp was prepared using a dash of cajun rub, giving it a bit of spice, which was quite nice for such a delicate meat. The beers body and mouthfeel lent itself quite well to how light the shrimp is by nature. Finally, the mouth was cleansed by abundant carbonation, wiping out the heavy cheese and mayo flavors that hung around. Fantastic pairing, which can be quite difficult for this new world of sour beers.

beer + food = Barleydine



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