Pucker Up at Franklin Tap’s Sour Beer Tap Takeover! 

Move over, bitter IPAs and chocolaty stouts. There's a new kid on the craft brewing block, and it's going to knock your salivary glands into action! These beers echo back to when beer was aged and shipped in wooden barrels, which were typically contaminated by live bacteria that imparted a distinct puckering flavor. Come on by and try one!

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Featured Sour Beers

De Proef Sour Barrel #1  $12 10oz 6.75%
It's mixed fermentation, not spontaneous, it's aged in barrels and it tastes like rain from heaven. Find out for yourself!

Destihl Saint Dekkera Sour Strawberry Blonde  $11 8oz 5.8%
Blonde Ale with strawberries added to secondary fermentor. Spontaneous secondary fermentation & aging in an old Heaven Hill bourbon barrel with Lacto, Pedio, and Brett. Aged for 1.5 years.

Goose Island Two More Weeks  $8 12oz 5.3%
Our version of a Belgian style lambic, we've been aging this beer ince May 2012 in some of the best wine barrels in our warehouse to develop a complex, wild character.

Goose Island Matilda Lambicus  $8 12oz 7%
Modeled after beer brewed by Trappist monks, Matilda Lambicus is a dark, golden colored Belgian style pale ale brewed using two yeast strains. Unfiltered and veiled, an appealing haze is expected in a deep copper hue. After primary fermentation with a Belgian ale yeast strain, a secondary fermentation with Brettanomyces Lambicus is carried out. Like its sister beer Matilda, Matilda Lambicus has baking spice aromas with a touch of funk expected from Brettanomyces. These are then complemented by fruity aromas, pleasant acidity, and a slightly tart body that enhance the complexity of an already complex beer.

Grand Teton Snarling Badger  $8 12oz 7.5%
We’ve taken a traditional style and added our own twist. In this case we’ve tripled the strength over the traditional beer, which should only increase its aging potential. For the primary fermentation we used a traditional Bavarian hefeweizen yeast that produces soft notes of banana and clove. We followed that with lactobacillus and six months in conditioning to create a complex fruity acidity that compliments the soft sweet malt tones and a unique ale that is both fulfilling and refreshing.

New Belgium La Folie  $9 12oz 7%
La Folie, French for ‘the folly’, is a beer steeped in New Belgium brewing tradition. This wood-aged, sour brown spends one to three years in big, oak barrels, known as foeders. And when the beer finally hits the glass, La Folie is sharp and sour, full of green apple, cherry, and plum-skin notes. Pouring a deep mahogany, the mouthfeel will get you puckering while the smooth finish will get you smiling. Not a beer for the timid, La Folie is a sour delight that will turn your tongue on its head.

Off Color Troublesome  $6 16oz 4.3%
Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it was the first thing we brought in (it still has to stay in the corner though). We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic & funky beer fermented solely with lactobacillus. We blend the two beers together with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And yes, it's hard to make. 

Two Brothers Fathom  $9 12oz 6.5%
Fathom is a two year project aged in our oak foudres.  It is golden in color, with a clean, refreshing sour finish.  It is full of complex flavor notes including oak, fruit, brettanomyces.  Opus for beer lovers!

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