Junkyard & Barrel Theory Collaboration Can Release: LactoBroCillus Sour Milkshake IPA

thu25oct4:00 pmthu10:00 pmJunkyard & Barrel Theory Collaboration Can Release: LactoBroCillus Sour Milkshake IPAJunkyard Brewing Company, 1416 1st Ave N, Moorhead, MN 56560

Event Details

Thursday, October 25th at 4pm, we are releasing 650 crowlers of LactoBroCillus, a sour milkshake IPA brewed in collaboration with our friends from Barrel Theory Beer Co. Limit 5 cans per person.

LactoBroCillus Sour Milkshake IPA
On top of the mandarin, pine, and tropical flavors you get from the dry hop additions of Simcoe and Cryo Citra, we also conditioned the beer with Peach, Passionfruit, and Madagascar vanilla beans. Expect very bright fruity aromas of Mandarin, Pine needles, Passionfruit and Stonefruit, as well as flavors of tangy Apricot the Peach puree expresses with the extra acidity of the souring process.
7.1% ABV
0 IBUS
750ml can $10/each
Limit 5 cans per person

Twin Cities deliveries of LactoBroCillus will take place this Friday, October 26. Aminn and Matthias will be driving two vehicles making simultaneous deliveries of the Collab all over the Twin Cities Metro. Distribution List to be announced in the coming days.
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A closer look into the Collaboration from the mind of Dan Juhnke-

Why the Collaboration with Barrel Theory?
From the time we met Brett, Todd, Timmy and the rest of the crew at Barrel Theory, we immediately hit it off. We have similar ideals about brewing, that is reflected in the styles of beers we are both putting out, and we have similar structure to our businesses. We even have the same size brewhouse! It made a lot of sense to do this collab. Collaborations for me are more than just collaborating on a recipe. It’s also about process and art too! Plus, it’s always fun to hear and learn other’s philosophies on process. A closer glimpse into why we do the things we do. Because often, there is always a reason for everything in a brewery.

Why this particular beer style?
The beer we brewed is an exciting style for me because its something we’ve never brewed at Junkyard. We’ve done dry hopped sours before but never something we would consider to be a Sour IPA. Sour IPA’s are gaining popularity nationally and i think for good reason; It’s not just another take on IPA’s, it is a new way of presenting the fruity hop flavors we all love. Fruit is almost always accompanied by a good amount of acidity in raw form. In a sour IPA the fruit that’s expressed in a particular hop is expressed in a real, and raw fashion.

How does it taste?
On top of the mandarin, pine, and tropical flavors you get from the dry hop additions of Simcoe, and Cryo Citra, we also conditioned the beer with Peach, Passionfruit, and Madagascar vanilla beans. Expect very bright fruity aromas of Mandarin, Pine needles, Passionfruit, and Stonefruit- the Peach puree expresses itself a lot like apricot with the extra acidity of the souring process. It’s Junkyard’s first attempt at a Sour IPA and we were very happy to have Timmy to input new ideas, process, and recipe details with us. We couldn’t be happier with how this beer came out. Enjoy!

-Dan
Owner/Head Brewer

Time

(Thursday) 4:00 pm - 10:00 pm(GMT-05:00)

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