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New Belgium Brewing’s Surprisingly Sessionable Hop Tart is an Easy Drinking Summer Sour Latest Hop Kitchen release delivers a tropical twist on the American sour ale Ft. Collins, Colo., June 19, 2015 – New Belgium Brewing is celebrating summer with a sessionable, fruity spin on the typical American sour. Hop Tart is New Belgium’s latest Hop Kitchen offering, blending Belgian Pale Malt from the Colorado Malting Company, with tart lactobacillus and fruity hops. The result is a refreshing, easy drinker, perfect for fun in the sun. The beer is available on draft only in New Belgium markets. Hop Tart’s lactobacillus offers just the slightest hint of sour that propels bursts of passion fruit, guava and pineapple, courtesy of hefty Nelson Sauvin, Galaxy and Experimental Hop 522 dry-hopping. “We developed Hop Tart based on our Snapshot brewing process, which is a unique way of souring wort,” said Matty Gilliland (aka Matty Smooth), brewing process analyst at New Belgium Brewing. “It...

the bruery took their lemons and made lemonade its not a problem, its a new fun beer to discover: Our recent batch of Hottenroth refused to sour. It tastes like a great beer, but it doesn't taste like Hottenroth. The joy and pain of working with a bacteria such as lactobacillus is that it is hard to control and the results can often vary. The joy and pain of being a small brewery is that we can make adjustments and turn a problem beer into a new and delicious beer. Coming soon to a tasting room near you: Nottenroth, unsoured Hottenroth fermented with kumquats.