What: “Terroir on Tap” Tap Takeover
Where: Good Oak Bar
When: September 2nd through 10th
For anyone who read “Fermenting the Wild” in the July/August 2016 issue of Edible Baja Arizona and is curious to taste beers made in a terroir-driven style, Good Oak Bar is hosting a tap takeover which will feature Arizona beers brewed with both native microflora and local fruits and vegetables.
What is terroir, you ask? For us Baja Arizonans, it is the unique taste of the Sonoran desert, or (to be even more abstract) a way of experiencing our landscape through the products created upon it. The character of local beers brewed with native microflora (yeast) and macroflora (fruits and vegetables) is unique to the place and season of their origin and, happily, the domain of both the local microbrewer and the local craft beer bar who are able to embrace diversity and seasonal vicissitudes.
Beginning Friday, September 2nd, Good Oak Bar will devote its taps to beers fermented with locally cultivated yeasts and/or native fruits and vegetables. We will be pouring two prickly pear brews, one from Pueblo Vida Brewing made in the American Pale Ale style, and one made by Dragoon Brewing Company fermented with Brettanomyces, a souring yeast cultivated from the wild which yields a bright and tart beer with a touch of earthy funk and salty dryness. Iron John’s Brewing and The Address Brewery at 1702 will both present their spin on a shared base beer made with roasted chilies. We will also be featuring two beers from Wanderlust Brewing Company in Flagstaff, AZ, one of Arizona’s pioneering breweries working with native microflora: their Amber IPA “Coachwhip” and their house Saison “928,” which is brewed with a strain of yeast that was selected and cultivated from a naturally fermented local cider.
Brewers will be stopping by throughout the week to hang out, pour, and talk about their beer. Good Oak will also have custom mini-growlers available for anybody who would like to take some of these unique beers home with them.
The inspiration for this event took shape around the interviews conducted for “Fermenting the Wild,” which explored the use of local yeasts in beer and wine production. “Terroir on Tap” offers these unique beers to the Tucson public in a downtown setting in which they can be compared, consumed and enjoyed alongside one another, each expressing a unique aspect of our shared landscape.