5 New Beer-Wine Hybrids

5 New Beer-Wine Hybrids

This fall, as vineyards north of the equator harvest, press and ferment grapes, some of that fruit will take a detour to a beer bottle near you. Don’t be so shocked, says Joshua M. Bernstein, author of The Complete Beer Course.

“Barley and grapes are not mortal enemies,” he says. “Consider them unlikely emissaries, even allies, to bridge the gap between beer and wine drinkers.”

While wine-beer (or is it beer-wine?) may provide a link between the drinks, make no mistake, for the casual drinker these palate-challenging suds—many lean toward the sour and downright musty—may not be ideal for downing in front of the game. But what they lose in casual drinkability, they gain in sophistication and complexity. Here are five worth cracking. 

Amuste by Odell

The Grape: Tempranillo

Tempranillo juice is added  to the brewery’s Imperial Porter, which then ages in oak barrels. The result is a slightly sour brew with heavy overtones of plum, strawberry and mild milk chocolate. 

L'Amourese No. 2 (Rouge) by Brasserie Trois Dames

The Grape: Pinot Noir

This Swiss beer is brewed with Pinot Noir grapes, giving it a strong black-fruit aroma. It starts lemon-lime tart, but quickly takes on flavors of hazelnut and raisin.

Sixty-One by Dogfish Head

The Grape: Syrah

Syrah grapes are added to the brewery’s iconic 60-minute IPA. The nose has a slight  pine aroma and the palate is fruit forward and jammy. It all fades into a dry finish, inviting repeat sips. 

Confession by The Bruery

The Grape: Riesling

The Bruery uses Fess Parker Winery’s Riesling grapes, imparting peach and apricot aromas. It has a subtle acidic bite but is balanced by a pleasant tinge of minerality.

BeerBera by Lover Beer

The Grape: Barbera

Italian Barbera grape must and its native yeasts create a fresh, slightly funky and tart taste with raspberry and grenadine notes.


Published on September 12, 2013