WhAT ARE SOUR ALES?
Brettanomyces Pellicle
Recently sour beers have become extremely popular. Ours are a modern progressive version of the classic Belgian Lambic and Gueuze but using more expression & creativity
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sändström is two not particularly beautiful hipsters dancing. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Swedish fruit or spices or hops.
The result is a tangy, tart, refreshing drink that many people would not consider beer. But it is, this style has been drank for centuries in Belgium and France. Once people taste our sour beers it opens a whole new world.
Lactobacillus Micro-flora
Funkyland – Sour Blueberry
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Characteristics
- Purple in Color
- 4% Alcohol Volume
- No Hops
- Progressive sour ale fermented on Swedish blueberries
- Serving: Very cold, 3-5° C, served in a snifter glass
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Story
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sandström, is two not particularly beautiful hipsters dancing. Our sour beers have become extremely popular.
The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Swedish blueberries
Each bottle is labeled with the batch # near the expiration date.
Funkyland – Big Kahuna
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Characteristics
- Deep red-purple in Color
- 5,5% Alcohol Volume
- No Hops
- Progressive sour ale fermented on Mango, Passion Fruit & Hibiscus flowers
- Serving: Very cold, 3-5° C, served in a snifter glass
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Story
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sandström is two not particularly beautiful hipsters dancing. This is our fourth sour beer after. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Mango, Passion Fruit & Hibiscus flowers
Our sour beers have become extremely popular. Each bottle is labeled with the batch # near the expiration date.
Funkyland – Tree Hugger
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Characteristics
- Golden in Color, hazy when young
- 7% Alcohol Volume
- No bitterness
- Fruity-tart Saison yeast, Brettanomyces, Pine Needles, hint of Juniper Berries
- Serving: Very cold 3-5° C, served in a snifter glass
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Story
In 2019 I created a French-Belgian farmhouse Saison (pronounced say san), fermented on Scandinavian Pine needles with a hint of Juniper Berries. The word Saison in French means ‘season’ as it is a traditional seasonal beer among the farmhouses. The yeast is very special for the Saison, coming originally from the Wallonia region of Belgium, the flavor is tart, tangy, peppery and has wild micro-flora to create a farmhouse funk. After the Saison yeast finishes we complete the fermentation with our unique house blend of five Brettanomyces strains + dregs of two Belgian favorites. Combine that with the Pine needles, hint of Juniper Berries and you have a unique-progressive beer. The color is golden, hazy when young. I thought to call it Tree Hugger, a play on words for tree hugging environmentalists.
Each bottle is labeled with the batch # near the expiration date. Like most progressive beers, many people love it, some think it’s strange, and a few hate it.
Funkyland – Stankalicious
Characteristics
- Hazy-Red in Color
- 3,5% Alcohol Volume
- No Hops
- Progressive sour ale fermented on Red Currants
- Serving: Very cold, 3-5° C, served in a snifter glass
_________________________
Story
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sändström is two not particularly beautiful hipsters dancing. This is our fourth sour beer after. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Red Currants with the sour ale crates a complex sour flavor.
In 5 years we have produced many batches of this beer, varied in size of 900, 1200 or 2500 liter fermentor each bottle is labeled with the batch # near the expiration date. Our sour beers have become extremely popular.
Funkyland – Seofon
Characteristics
- Straw in Color
- 4% Alcohol Volume
- No Hops
- Progressive sour ale
- Serving: Very cold, 3-5° C, served in a snifter glass
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Story
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sändström is two not particularly beautiful hipsters dancing. This is our sixth sour beer. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. There is no fruit on this one, it’s more like a Lambic.
For many years I had five strains of Brettanomyces that was my house brett blend. In 2021 I was in Belgium, I had been at thew Leuven Innovation Beer Festival and was tasting Belgium sour beers and took home two bottles I had particularly liked, one was 3 fontain and the other was Beersel. When I got back to Sweden I grew cultures and added those to my five strains to create seven strains and named my house blend SEOFON. Seofon is old English for a group of seven. With no fruit you can really taste the developed Brettanomyces.
In 5 years we have produced many batches of this beer, varied in size of 2500 liter fermentor, each bottle is labeled with the batch # near the expiration date. Our sour beers have become extremely popular..
Funkyland –
La Petit sauvage Rouge
Characteristics
- Hazy-Red in Color
- .04% Alcohol Volume
- No Hops
- Progressive sour ale fermented on Raspberries, Chokeberries, Elderberries, Red Currants, Strawberries, Rhubarb & Hibiscus
- Serving: Very cold, 3-5° C, served in a snifter glass
_________________________
Story
In 2017 created a new label called Funkyland Fermentationists for the production of Sour Beers. The logo, created by Nils Sändström is two not particularly beautiful hipsters dancing. This is our fourth sour beer after. The fresh wort is soured with a house blend of Lactobacillus (very good for the digestive system) until the pH reaches 3,7. Then we do a 100% Brettanomyces fermentation, producing flavors of sour lemon, sour pineapple, leather and farmhouse funk. As the Brett ferments the sugars, it creates a pellicle between the wort oxygen interface. Fermentation is finished on Red Fruits with the sour ale crates a complex sour flavor.
This one is special because it starts out as a alcohol free, then we add fruit & Brett. Then some of the fructose ferments bringing it up from 0% to .04%, but still considered a alcohol free.
In years we have produced many batches of this beer, varied in size of 2500 liter fermentors, each bottle is labeled with the batch # near the expiration date. Our sour beers have become extremely popu3
