Things To Get Wild At BrewDog’s Temple Of Tartness

BrewDog’s Scottish compound is expanding its reach and committing to sours and wild ale blends in a big way. And we’re psyched that they are.

They’re so serious about this new direction that not only have they secured the services of Richard Kilcullen, the former head of Sour Production at Wicked Weed, they are building an entirely new facility, BrewDog Overworks, which will be entirely dedicated to, as they put it in, “the majesty of sour beers.”

According to their blog the construction of BrewDog Overworks is well on its way the shell is in place and the mezzanine level and lab area is shaping up as well.

Temperature control at The Overworks will be provided by state-of-the-art monitors, to keep those cold Scottish winters (and surprisingly warm summers) at bay.

Wild yeasts and bacteria do their best work across a narrow range of temperatures and the BrewDog team is sparing no expense to ensure that their new facility is consistently tempered and that temperatures in The Overworks stay as constant as possible.

Italian oak foudres and an assembled army of French wine barrels are already on the grounds all ready to be filled.

BrewDog has finalized plans for their stainless steel tanks – some of those will be used for primary fermentation – others will be used to further in the presence of different fruits in the mix.

And even cooler, the wort used for all these “wild” adventures will arrive through a pipe that was laid under the road from BrewDog’s Ellon brewhouse!

So when does BrewDog expect their new “temple of tartness” to open?

As things stand now, Richard and the BrewDog Team hope to be in The Overworks by the end of July. So expect things to get a whole lot wilder at the Aberdeenshire headquarters, at the height of a Scottish summer!

 

All picture credits: BrewDog