A complex, sour, red wine-like Belgian-style ale is a pretty reduced description of this historic beer style. Brewed at first by the Rodenbach Brewery in 1820, this style is still quite elusive. There aren’t many breweries to my knowledge that are replicating this fantastic sour ale. Made using infected wooden barrels where the beer is aged for at least two years.

Jaspers was aged just as long in traditional wood barrels infected with the funk producing sour bacteria. Though not as tart as it’s American counterparts, it’s a wonderfully drinkable version of the Flanders style.

The Bullfrog Brewery has been producing spectacular wild beers since their Gold Medal win in 2008 at the GABF. Their basement is packed full of barrels that are gracefully aging their wonderful beers in a semi-traditional manner. These are without a doubt some of the best sours being produced in America at the moment, definitely a must try. With very low distribution and small releases, these beers are highly sought after and super trade bait.

Pairing Suggestions: very strong earthy cheese, such as Limburger or Stilton.

beer + food = Barleydine


1 Response to “BULLFROG JASPERS”

  1. 1 Jason 0 at 1:30 pm

    I am jealous of you getting the Jaspers. Living in Baltimore, but being a north central pa native, I always try to get some Bullfrog, and havent been able to get some Jaspers- I never get there at the right time.

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