Even as Belgian-style beers grow in popularity, their strong, funky flavors and aromas can be off-putting to even the most enthusiastic beer lover. This is how BridgePort brewer Jeff Edgerton took the edge off that distinctive Belgian tang for the seventh iteration of their popular Stumptown Tart series: first, by fermenting three separate brews, two with Belgian yeast and one with ale yeast.
All three brews were then cooled to 50 degrees Fahrenheit and blended. Oregon-grown cranberry and blueberry puree was added, and as well as a lager yeast for a secondary fermentation with the fruit sugars. Despite the cranberry’s Thanksgiving associations, the result is a balanced but impactful summer beer. A relatively light malt body is the perfect showcase for the sweet, tart and fragrant fruit. As always with the Stumptown Tart series, supplies are limited, so if you see a bottle, snatch it up.
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