sour beer

News Releases

Jolly Pumpkin Releases Sobrehumano Palena`ole—a collaboration beer with Maui Brewing Company

Nearly 5 years since the last release, Jolly Pumpkin Artisan Ales is proud to announce the return of Sobrehumano Palena`ole. This collaboration with Maui Brewing Company was originally released in the summer of 2012 and since then it has been one of the brewery’s most asked about beers. You’ve asked and we finally listened, Sobrehumano Palena`ole will be released nationally beginning February 6.

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News Releases

Jolly Pumpkin to Open Restaurant and Brewery in Hyde Park, Chicago

Jolly Pumpkin is heading across Lake Michigan to open a new restaurant and bar in Hyde Park, near the University of Chicago, in 2017. The 5,800-square-foot restaurant will serve craft beers, distilled spirits, and wines available through the Northern United Brewing Company (NUBC) brand – including Jolly Pumpkin Artisan Ales, North Peak Brewing Company, Nomad Cidery, Civilized Spirit and Bonafide Wines, as well as a full pub menu.

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News Releases

Jolly Pumpkin Artisan Ales Among 242 National Companies Honored with 2016 Good Food Award

Michigan-based Jolly Pumpkin Artisan Ales was among 242 companies to receive a 2016 Good Food Award on Friday, January 15 in San Francisco, California. The companies were selected for leading the way towards a tasty, authentic and responsible food system by creating vibrant, delicious, sustainable local food economies.

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News Releases

Jolly Pumpkin Artisan Ales Invites You to Celebrate #SourBeerDay on Saturday, Sept. 12

SOUR BEER is beer which has an intentionally acidic, tart or sour taste. The most common sour beer styles are Belgian: lambics, gueuze and Flanders red ale. At one time, all beers were sour to some degree. As pure yeast cultures were not available, the starter used from one batch to another usually contained some wild yeast and bacteria. Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast, sour beers are made by intentionally allowing wild yeast strains or bacteria into the brew.

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