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ç Back to Events Wild Beer Brunch #3 (PBW) @ Cinder Copper & Lace

Hood: Rittenhouse

1500 Locust Street · (267) 761-5582 · Visit website

Event Date

06.10.17

Event Description

This is a Philly Beer Week event at Cinder. Our celebration of oak aged and fermented sours, with brunch for the early birds, and a special spotlight on American sour pioneers Cascade Brewing Barrel House, out of Portland. Tap time – 11:00 a.m.

On Tap at this Event

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    Cascade Apricot Ale

    Style: Sour/Wild-Fermented Al...
    Origin: Portland, OR

    Cascade Apricot Ale is based on our Temptor Triple Ale that has undergone over 8 months of lactic fermentation and oak barrel aging. Ripe NW Apricots are fermented with this beer for 3 additional mont...

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    Cascade Kentucky Peach

    Style: Sour/Wild-Fermented Al...
    Origin: Portland, OR

    Blond and quad ales bourbon and wine barrel aged on fresh local peaches with a touch of cinnamon. 8.3% ABV.

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    Cascade Vlad the Imp Aler

    Style: Belgian Dark Ale
    Origin: Portland, OR

    Wood aged Pale Quadruppel. Imagine a blend of Scaldis and Cantillon Pure Kriek. Forget it, there is nothing like it (yet). Vlad is shocking to your sour beer senses and taste buds, which do not unders...

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    Cascade Midnight Bramble

    Style: Sour/Wild-Fermented Al...
    Origin: Portland, OR

    Midnight Bramble is a blend of wheat and blond ales aged in oak wine barrels for up to 18 months with black and red raspberries, fresh ginger and thyme. This unique project offers carefully layered fl...

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    Cascade Noyaux

    Style: Sour/Wild-Fermented Al...
    Origin: Portland, OR

    This NW style sour ale features blonds and triples aged on oak for 18 to 24 months, then additionally aged for 12 months on raspberries and apricot noyaux. 8.9% ABV.

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    Mikkeller Spontan Series

    Style: Sour/Wild-Fermented Al...
    Origin: Denmark

    Spontan is 100% spontaneously beer fermented in oak barrels for 1 to almost 3 years. It is made with wort produced by lambic producers, not with wort and microbiological cocktails. Brettanomyces is th...

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    Alvinne Sofie

    Style: Sour/Wild-Fermented Al...
    Origin: Belgium

    Phi aged on red wine barrels (St-Emelion, Margeaux,Pomerol). A big barrel aged blond sour! 10% ABV.

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    BFM Saint Bon-Chien Grand Cru

    Style: Sour/Wild-Fermented Al...
    Origin: Switzerland

    Vintage shimmering red-amber is matured for months in oak barrels that previously contained wine or eau-de-vie. The drums give a very complex flavors this beer of a fruity red wine with a very sharp a...

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    LoverBeer BeerBrugna

    Style: Sour/Wild-Fermented Al...
    Origin: Italy

    Wild ale fermented with plums.  6.2% ABV.

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    Sesma Alberchico

    Style: Sour/Wild-Fermented Al...
    Origin: Spain

    Wild Ale Brewed With Apricots. 5% ABV.

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    Jolly Pumpkin Costa dei Villa

    Style: Saison/Farmhouse Ale
    Origin: Dexter, MI

    Costa dei Villa is a hoppy session saison that was brewed in collaboration with our friend Costa from La Sirène. This hoppy session saison was brewed with four different hop varieties giving aromas o...

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    Upland Hopsynth

    Style: Sour/Wild-Fermented Al...
    Origin: Bloomington, IN

    A lighter, hoppier sour ale, with a distinct flavor profile of fresh hops melded with tartness. Huge wafts of piney, tropical and citrus hop aromas come from the glass. Polite lactic acid tartness com...

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    Anderson Valley Boont Oude Bruijn

    Style: Sour/Wild-Fermented Al...
    Origin: Boonville, CA

    Based on the Flemish classic (Oud Bruin) this very complex beer has many flavor facets. Brewed using redwood tips and the rare Nelson Sauvin hop from New Zealand , this lively red ale is aged in a va...

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    Avery Fimbulvvinter

    Style: Belgian Dark Ale
    Origin: Boulder, CO

    Find warmth in this rum barrel-aged odyssey, a legend of our steadfast brew warriors in their quest to take a traditional Belgian yeast to new heights of glory. 16.9% ABV.

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    Firestone Walker SLOambic

    Style: Sour/Wild-Fermented Al...
    Origin: Paso Robles, CA

    For this vintage, 2050 lbs. of fresh berries were added to Sour Opal, a beer matured up to 32 months in oak barrels and then fermented using our proprietary blend of microflora for an additional four ...