Brewdog's sour beer facility on track for summer opening

Brewdog’s new sour beer facility is set to open its doors by the end of July.

The unit, which will “major in everything that makes wild yeast and bacteria incredible”, is currently under construction with the shell of the building complete, and the mezzanine level and lab area “starting to take shape”, according to Brewdog’s new ‘guru of sour’ Richard Kilcullen.

In a blog post, Kilcullen said: “One of the most important, but oft-overlooked, parts of the new build is temperature control. The Overworks will be fitted with state of the art monitors for the wild flora that will share the building. Wild yeasts and bacteria do their best work across a narrow range of temperatures so ensuring the Overworks doesn’t fluctuate is imperative (we are thinking cold winters if not warm summers).”

Kilcullen is currently fine-tuning four different Brettanomyces cultures inoculated into 40hl pilot batches, because once the Overworks facility is ready to go, Brewdog says it intends to “hit the ground running with a pre-developed, perfectly judged Brett inoculate. We want the bacteria to be ready as soon as we are”.

The Overworks, which is described as being a ‘temple to the arts of fermentation’, will contain 100hl Italian oak foudres and a collection of French wine barrels all ready to be filled. Designs are being finalised for its stainless steel tanks, while the wort for the brewing process will arrive through a pipe under the road from its Ellon Brewhouse.

“So many of you have been clamouring for Brewdog sours so we are psyched that the Overworks is on track and getting nearer to unleashing some truly special beers,” the company said.

Kilcullen joined Brewdog from Wicked Weed, where he oversaw its award-winning barrel programme. Throughout his brewing career he specialised in incorporating local flavours and faunas into his beers, and in his new role Brewdog says he intends to find native yeasts and microbes everywhere from the heather-strewn fields of Aberdeenshire, to old orchards and the peaks of the Highlands. 

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