New Glarus Brewing Company has a unique way of making its new br - WKOW 27: Madison, WI Breaking News, Weather and Sports

New Glarus Brewing Company has a unique way of making its new brew

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NEW GLARUS- (WKOW) A well-known Wisconsin brewery is venturing into newer territory with a sour tasting new brew. New Glarus Brewing Company now has a unique way of making the beer.

For Dan Carey, brewing is a passion. A mix of art and flavor alongside science and engineering, he said. This brewmaster is known Wisconsin-wide for his expertise.

With New Glarus’ 20 different beers in a given year, Carey says it’s hard to pick a favorite. But this year, Carey has a new baby he hopes will take flight.

Oud Bruin, the newest member of the New Glarus family is just hitting shelves. Carefully crafted, the sour style beer is different than brews before.

“t's more wild, it’s also sour, like yogurt or cheese and it has a sort of wild fruity or game-y, earthy character that you would only get from the use of certain microorganisms that naturally occur in the environment, particularly in wood," Carey said.

Oud Bruin’s addition isn’t the only to join the brewery. Constructed specifically for this new beer, a rare wild fruit cave joins the ranks.

"This cave was built to make beers in a style. A wild, spontaneously old way of making beer," Carey explained.

Modeled after late 19th century Belgium breweries, Carey said his grass roof cave is one of only a few in the country.

He took us inside the show us the complexity of this wild fruit beer.

"This device right here is called a coolship. It’s a big pan so one batch of beer, about 3,000 gallons will fit in that tank."

The coolship holds the base of the beer known as wort, a blend of barley, wheat and aged hops. The wort mingles with the microorganisms from the wood rafters and the fermentation begins. After the wort is ready it is blended with microorganisms and put into barrels. After about 6 months, it’s ready to tap.

While Oud Bruin is the first sour beer New Glarus has marketed, Carey has been crafting this style brew for years. His daughter, Katherine May says he’s perfected the brew.

“I view my dad a pioneer of the beer industry and of this very unique, wild sour beer movement. I have memories of him tinkering with it 25 years ago."

May has had a large role in the family’s fortune, as well. She played a part in drawing the caves design as a architecture intern at Potter Lawson, a local firm.

"I've always worked with them in some capacity, whether it was painting tanks and sweeping floors when I was little until now, working to become an architect and help them actually design the spaces they need," May said.

As it hits the mouths of consumers, this family feat, Oud Bruin faces the true test.

Carey says only time, and customer demand will tell if this brew makes it back for next year’s batch.

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