Black Project Bottle Release!
This Thursday, May 18th at 7pm: Black Project Bottle Release!
Leading up to this weekend’s Festival Of Funk, the good folks from Black Project Spontaneous & Wild Ales - a fantastic sour brewery from Denver, Colorado - are in town and brought some bottles!
We are super stoked to be able to offer up a limited amount of the following bottles at each Bottlecraft location, starting at 7pm:
*LIMIT: Two total bottles per person*
...but wait, there’s more!
Swing by Bottlecraft Little Italy for bottle pours of Black Project Dreamland and MEET THE BREWER - James Howat - who will be hanging out and chatting about his amazing creations alongside our friends from Modern Times Beer.
About Black Project Spontaneous and Wild Ales:
Black Project Spontaneous & Wild Ales is the passion project of James Howat, owner, brewer, and blender; and Sarah Howat, owner and operation manager; of what was formerly Former Future Brewing Company. The brewery began production in January 2014 and won two bronze medals for their coolship ales (Category: Experimental, Subcategory: Wild Ales) at The Great American Beer Festival in 2014 and 2015. In 2016, Black Project expanded production with a small addition to the property which allowed for the expansion of their barrel program. This allowed the brewery to evolve from Former Future Brewing Company to only serving Black Project beers. In 2017, Black Project hopes to produce 250 BBL of beer and increase distribution.
Every Black Project beer is fermented with microbes captured from the local environment via a coolship or foraged from nature. We believe this creates a beer that is unrivaled in complexity. Our beers are intended to have a sense of place, or terroir. No matter how hard one tried to, our beer cannot be replicated outside of our brewery. In fact, our microbe cultures are purposefully allowed to evolve from batch to batch, creating variations and interesting twists from different releases of the same beer.
We are meticulous about designing recipes and processes that will allow nature to take over and create beers unrivaled in their beauty and complexity. Through experimentation and research, we are continuously developing new and different techniques for use with wild and spontaneous fermentation.
We are not and do not have any intention of being a Lambic brewery. We use science and experimentation to find which processes and ingredients we want and often use that in parallel to traditional Lambic producers, however, other than the use of a coolship, we maintain no strict adherence to tradition for tradition’s sake. Spontaneous fermentation is merely a starting point and core of our process, from there our research and development extends much beyond the scope of the great Belgian brewers and blenders.