Threes Brewing + Hudson Valley Brewery

 
 Poster for our event at Threes Brewing

Poster for our event at Threes Brewing

Friday, November 16, 2018 at 3pm
Threes Brewing
333 Douglass Street
Gowanus, Brooklyn, NY, 11217

NYC! We’ll be heading down to @threesbrewing this Friday at 3pm for an especially rare, new & unusual event! Come sip on Sour IPA & chug Lager Beer with our team!


Here’s what we’ll have available:

Amorphia (6%)

*In 16oz cans* Sour IPA w/ raw wheat, malted oat, milk sugar, strawberries & vanilla; hopped w/ Citra & Simcoe.


Mirrorshield (7%)

*In 16oz cans* Sour IPA with raw wheat, malted oat, milk sugar, Lychee purée, chamomile & lavender; hopped with Mosaic.


Multichorus (7%)

*On draft & in 16oz cans* Sour IPA with raw wheat, malted oat, milk sugar, white chocolate, vanilla & cardamom; hopped w/ Citra & Mosaic.


Subglitch (7%)

*On draft & in 16oz cans* Sour IPA with raw wheat, malted oat, milk sugar, local wildflower honey & grapefruit; hopped w/ Azacca & Mosaic.


Feel No Way ‘Light’ (3%)

A lower ABV version of our beloved Pilsner; hopped w/ Sterling & Hallertau Blanc.


Moonwake (8%)

Sour Black DIPA with raw wheat, malted oat, black malt, milk sugar, dark chocolate, and raspberries; hopped w/ Azacca.


Straylight (7%)

Sour IPA with raw wheat, malted oat, milk sugar, agave nectar, lemon purée & blueberries; hopped w/ Citra & Jaryllo.


Peach Silhouette (5%)

Sour IPA w/ raw wheat & peaches; hopped w/ Citra & Azacca.


Chocolate Chip Banana Pancake Silhouette (5%) 

Sour IPA w/ raw wheat, maple syrup, chocolate & banana purée; hopped w/ Citra & Azacca.


Apple Cider Donut Silhouette (5%)

 Sour IPA w/ raw wheat, apples & cinnamon; hopped w/ Citra & Azacca.


Hylozoa 2018 (6%)

Sour Farmhouse Ale developed in collaboration with the team at Blue Hill. Fermented with microbes collected from raw honey, matured in oak wine barrels for 16 months, and conditioned on Tangerine Marigold flowers grown in the Hudson Valley.


Valley Beer Spring 2018 (5%)

Sour Farmhouse Ale fermented in foudres with wild yeast & souring bacteria, aged for one year in oak wine barrels.



The cans will be available in limited quantity for on-premise consumption only, during the event.


 
Marisa LomonacoComment