Lucy Session Sour Ale, which will be available April 3, is described as being light in body with lush tropical fruit notes and a tart, citrusy finish. It’s brewed with lemongrass, orange peel and passion fruit.

The beer is named after head brewer Jose Bischoff’s daughter, Lucy, and according to Indeed’s website, the beer was “stubborn” to make: “sour, sassy and unpredictable.”

The Minneapolis-based brewery has been working to grow its sour program in recent months, including with its Wooden Soul series, which are barrel-aged wild and sour ales. But the Lucy Session Sour Ale is different – it’s a kettle sour that’s made with lactobacillus bacteria, which gives the beer its tart taste, Kelly Moritz of Indeed told GoMN.

“We can achieve the sour flavor profile we’re looking for in Lucy in a much shorter period of time than our barrel-aged sour beers living in the Wooden Soul, which are fickle, and unpredictable, and take their sweet time,” Moritz said, noting that because Lucy is kettle-soured they’ll be able to brew and can Lucy all year.

Although it’s Indeed’s first canned sour beer, it won’t be its last. Moritz says the brewery still plans to released its Wooden Soul series in 375 milliliter and 750-milliliter bottles, but the rest of their beers going forward will be canned – including all future kettle-sour ales that they brew.

Growth of sour beers

Sour beers are growing in popularity, and a handful of Minnesota breweries are exploring brewing them this year.

The style offers a new array of flavors to beer drinkers, and also another entry point for people into craft beer who don’t like the dark, hoppy stuff, Tom Whisenand, the president of the Minnesota Craft Brewers Guild and the co-founder of Indeed Brewing, told GoMN in December.

Read more at source: gomn