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Colorado’s New Belgium Brewing, the country’s third largest craft brewing company (behind The Boston Beer Company and Sierra Nevada Brewing Company), is prolonging a fermentation-based fling with San Diego breweries via its Lips of Faith special release series of beers. Each quarter, the company puts out a pair of more out-there brews, sometimes crafted in collaboration with other breweries.

Last quarter, they worked with Tomme Arthur, director of brewery operations for San Marcos’ The Lost Abbey to create a new iteration of a brettanomyces-laced Belgian-style ale Arthur originally brewed at Pizza Port’s Solana Beach outlet called Mo’ Betta Bretta. That beer turned out nicely, but was a bit fruitier and less dry than the original. Normally, brett beers get drier and sharper on the palate with time. Unfortunately, due to the fact this beer was accidentally pasteurized, it will not mature with time and, therefore, is best drunk now.

This will also be the case with one of the upcoming Lips of Faith beers, a 70 IBU Super India Pale Ale brewed with San Diego cult favorite, Alpine Beer Company. This beer, made greenly aromatic and hoppy with the addition of Amarillo, Centennial, Columbus and Simcoe hops, will be available beginning this month, sharing space on shelves and tap towers with New Belgium’s other Lips of Faith newcomer, a bretty saison made with peaches, hominy grits, molasses, and lemon peel called Peach Porch Lounger.

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dunnright00 Aug. 2, 2012 @ 1:19 p.m.

Is NB considered the third largest brewing company because AB/Inbev and Molson/Miller/Coors are not technically American brewing companies anymore?

edit: Looking forward to trying these beers!


Brandon Hernández Aug. 2, 2012 @ 2:12 p.m.

Really good catch...I meant to type "craft" brewing company. Thanks! I'm excited to check them out, too. Feel free to comment back with your thoughts on them once you do get a taste.


TNIX Aug. 6, 2012 @ 12:01 p.m.

Did you mean to use the word "accidentally"? In an interview between the blog Embrace The Funk (ETF) and Lauren Salazar, the “sensory specialist” for New Belgium, the following was exchanged regarding ‘Brett Beer’:

ETF- Let’s talk for a second about the NB/Lost Abbey collaboration “Brett Beer”. Was Brett Beer pasteurized and can you give an idea on the Brett used?

Lauren- The Lost Abbey is fermented with bretta then filtered, not bottle conditioned. When I talk about pasteurization, I am talking about sour beers- locking a blend in and keeping our stainless cellar clean- this is a different process- we ferment with Brett, then filter the yeast out like other regular beers- we achieve a specific flavor profile and alcohol content and we’re done. The bretta used was a combination of ours and Lost Abbey’s bretta cultures.



Brandon Hernández Aug. 6, 2012 @ 1:40 p.m.

If they say it was on purpose, it goes against what reputable sources told me. Bottom line, I wanted to communicate people should drink it rather than hold it. Hopefully, they will do just that to enjoy it to the utmost extent.


TNIX Aug. 6, 2012 @ 6:22 p.m.

Nice. Your bottom line is quite true, that the beer is best had sooner than later. Enjoy!


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