Dry Dock Brewing Presents Funk Month this June
Throughout the month of June, Dry Dock Brewing’s “South Dock” brewery & tasting room (15120 E Hampden Ave, Aurora, CO) will present its annual Funk Month. The event features a selection of limited-release funky and sour beers, one released each Wednesday. These beers will be served in a special Funk Month glass and the glasses are available for purchase while supplies last.
June 1
Prickly Pear Sour, 6.6% ABV
With bright and well-balanced acidity, Prickly Pear Sour kicks off Funk Month with a pleasant harmony of funk and fruit. Flavors of fruit salad, melon and cranberry meld with a blonde base beer that was fermented for several months with our house yeast culture in oak barrels.
June 8
Cross Cultural, 4.9% ABV
A low-ABV Saison brewed with Pilsner and Munich malts, flaked oats and malted spelt. Primary fermentation was with French and Dupont saison yeast strains, followed by a secondary fermentation with Brettanomyces Bruxellensis. The beer was then blended with a small amount of aged sour beer to provide a hint of acidity. This saison is earthy, citrusy and funky and has a dry finish.
June 15
Halcyon, 6.5% ABV
This saison underwent a primary fermentation with a Belgian yeast strain over a year ago. It then aged in French oak wine barrels for 7 months before a second fermentation atop blackberries. Halcyon features a beautiful reddish pink color and fruity notes of blackberry, strawberry and pineapple, all balanced by subtle oak notes and a light earthiness. A moderate acidity on the finish cleanses the palate.
June 22
Mary Rose, 5.9 % ABV
This sour is made with three separate inoculations over the course of 8 months. It started with our house strain for primary fermentation, followed by Brett C. and pediococcus in cabernet barrels, and then a blend of fruit-forward bacteria. The result is a bright and complex sour with notable acidity and characteristics of cherry, watermelon, plum and tart candy.
June 29
Candy Floss, 5.2% ABV
A slushy style “sour” brewed with loads of mango, guava, and passion fruit puree. It gets its tartness from a novel souring process that tempers the sweetness of this viscous fruit beer. Tropically delightful and fruity, it makes for a unique sweet & sour drinking experience.
