Collaborating with Prairie, Part I

In July of 2015, shortly after getting the Acid Temple up and running, we were lucky enough to host some of the crew from Prairie Artisan Ales for a collaboration brew. Our goals with this beer was to encapsulate and blend the house characters of our respective breweries, as well as the terroirs of both Colorado and Oklahoma.

For the base beer, we decided on a gose, a style of beer we’d both been brewing for a considerable amount of time. We used a proprietary strain of lactobacillus provided by Prairie for the kettle souring to acidify the beer. We then used a judicious amount of Hawaiian Black Lava salt in the boil to add just a touch of salinity.

The folks at Prairie shipped us a pallet of fresh peaches from Oklahoma. Upon their arrival they were at the perfect point of being just over-ripened. Zach also took a trip out to Palisade to pick up an equal amount of their eponymous peaches. The peaches were macerated and added to wine barrels, onto which the beer was laid to rest for about four months.

The beer turned out great, with a balanced acidity, mild funk, and a nuanced over-ripe peach flavor. Both breweries are particularly proud of this one. We'll be debuting the beer on February 27th at our taproom, and will be pouring it alongside the folks at Prairie (along with our second collaboration with them, the details of which we'll divulge next week) at Collaboration Fest. Get your tickets here.