All Posts - Seasonal Release

Pearl Street Brewery Announcing its 4-part Seasonal Sour Series

Seasonal Release of Gosecopia made with Wisconsin Cranberries.

When Pearl Street Brewery releases its 4-part Seasonal Sour Series it is throughout the year and they don’t traditionally have all four beers available all at once, this year the stars have aligned and customers will be able to pick up Pearl Street Brewery’s Pop Gose, 17-UP Lemon Lime Gose, Sour Winter Gose, and Gosecopia all at the same time! 

These sours have undergone spontaneous primary fermentation with native microbes found in the air in La Crosse, Wisconsin. This natural, terroir fermentation doesn’t just create an inviting sourness, but also connects this beer to our land and our community. 

Pop Gose – The complex flavor profile is built with lavender and hibiscus flowers, both tart and aromatic, while cucumbers lend a light, fresh taste. It’s as refreshing as the spring thaw in Wisconsin. (Seasonal Spring Release – 5% ABV 3.5 IBUs)                           

17-UP Lemon Lime Gose – Originally brewed to celebrate 17 years of The Pearl Street Brewery, this is a tangy and refreshing conundrum. This particular Gose is flavored with natural lemon-lime essence for a mind-warping exbeerience. (Seasonal Summer Release – 4.8% ABV 3.5 IBUs)                                                                                       

Sour Winter Gose –  The brisk tangy backbone is a lot like the brisk Winter air around here. This beer also contains unrefined, ancient sea salt, fresh spruce tips harvested by our friends up in the mountains around Juneau, Alaska and the essential oil pressed from the skins of the rare Italian Bergamot orange. (Seasonal Winter Release – 4.8% ABV 3.5 IBUs)       

Gosecopia – Fourth in our seasonal sour series, this Gose is flavored with natural guava, mango, and locally sourced cranberry for a bountiful exbeerience.   (Seasonal Fall Release – 5.3% ABV  3.5 IBUs)      

About Pearl Street Brewery

Pearl Street Brewery has been creating award-winning craft beers in La Crosse, WI for 21 years.  Their beer can be found in restaurants, bars, and retailers all over Wisconsin, Iowa, and Minnesota.  Patrons can visit the Tasting Room Tuesday through Sunday.  The brewery hosts many community events and has been very involved in local charity work since it first opened in 1999.

Pearl Street Brewery’s El Hefe Bavarian Hefeweizen is back!

Be the Brewmeister!

El Hefe Bavarian Hefeweizen is back in brewing rotation at Pearl Street Brewery, last brewed in 2019, this full time to seasonal brew was paused to make room for other new beers that hit the market and the public demanded to have it back, the Bavarian-style wheat beer is available in bottles and on tap. 

“We got some push-back when we stopped production of this beer” says Brewmaster Joe Katchever, “this one customer in particular would buy seven cases of El Hefe every week from the grocery store and when she couldn’t get it any more, she took it out on the clerks at the store so, they would keep asking me when it was coming back.” He went on to say, “She ended up buying ten cases last week when it was back on the shelf!”

The El Hefe is a Bavarian-style wheat beer brewed with American barley and wheat malts. Fermented with Weinstephan yeast for a subtle banana clove aroma often found in Bavarian wheat beers. Traditionally unfiltered, and usually served with a wedge of lemon. 5% ABV  8 IBUs. 

As one of our beers from our original line-up back in 1999, this notable beer is great for the summer season. It pairs really well with any backyard BBQ, it’s a great addition to a day on the river or some quiet time and a good book. This sessionable ale has always been a fan favorite!

Be the Brewmeister!
Be the Brewmeister!

Pearl Street Brewery to Can Flagship Favorite Java Lava Coffee Stout and Special Seasonal Selections

Pearl Street Brewery to Can Flagship Favorite Java Lava Coffee Stout and Special Seasonal Selections

Pearl Street Brewery will be distributing more of its flagship beers in cans, including the Java Lava Coffee Stout along with its selection of yearly seasonals including Rumpshaker IPA, That’s What I’m Talkin’ ’bout Organic Rolled Oat Stout, and Al Caporter

Java Lava Coffee Stout 

This stout is brewed with an infusion of fresh,  locally roasted Guatemalan coffee beans from our friends at Bean Juice coffee roasters. The dark beans are steeped in our stout until optimum flavor has been reached. You’ll find a fresh coffee aroma with roasty, toasty undertones. 5.5% ABV  14 IBUs 

Rumpshaker IPA

Looking more like a milkshake than a beer, brazen turbidity and bright, juicy hops mark this style. Our version is a hazy non-fruited version. 6% ABV 65 IBUs

That’s What I’m Talkin’ ’bout Organic Rolled Oat Stout

This Rolled Oat Stout is a full-body black malt Betty and is reflective of the industrial rail systems that plow through Wisconsin. It’s chocked full of organic rolled oats, chocolate and black malts and a variety of hops. And even with all that, it won’t weigh you down. Which means pint after pint, it’s full steam a-mocha brown-head.  5.5% ABV  14 IBUs

Al Caporter

A porter featuring an abundance of chocolate malt, a rich dark brown color, infused with even more chocolate flavor, and a noticeable dose of strawberry essence for the flavor and aroma of a fresh chocolate-covered strawberry. 6% ABV

About Pearl Street Brewery

Pearl Street Brewery has been creating award-winning craft beers in La Crosse, WI for 21 years.  Their beer can be found in restaurants, bars, and retailers all over Wisconsin, Iowa, and Minnesota.  Patrons can visit the Tasting Room Tuesday through Sunday.  The brewery hosts many community events and has been very involved in local charity work since it first opened in 1999.

Pearl Street Brewery’s Seasonal Release of Dankenstein IIPA Is Out Now

 Seasonal Release of Gosecopia made with Wisconsin Cranberries.

With each Fall comes the anticipated release of  Dankenstein IIPA! “Dank” is a freak of a beer brewed with a monster mix of pure barley malts stitched together with a hodgepodge of the stinkiest hops Pearl Street Brewery could find. This beer is determined to be quite dank with a starting gravity of 19.2 and colossal quadruple-hoppings in the brew kettle. It is unfiltered and cask conditioned for the freshest flavor. (Limited Fall Release – 10% ABV & 146 IBUs)

The Seasonal Dankenstein IIPA will be available in stores in La Crosse County and around Western Wisconsin and will be available on tap at the Pearl Street Brewery Tasting Room. 

What does “cask conditioned” mean? 

Carbon dioxide gas (CO2) comes from the fermentation of beer. Before modern brewing practices were possible, beer was transferred into casks (barrels) and bottles before it was fully done fermenting, so some of the CO2 would become trapped inside to make the beer bubbly. Alternately, a shot of fermentable sugar was added just before kegging or bottling to give the yeast fuel to make enough CO2 for a nice, bubbly head. Nowadays, virtually no beer is produced this way. Most beer has carbonation bubbles added to it to give it that nice head we all love so much.

When we brew Dankenstein, we condition the beer in casks and bottles, just as it was brewed for thousands of years before modern brewing practices were employed. The result? A refined flavor with a dense, rocky head and a little sediment in the bottom of the bottle. Some like to pour the beer into a glass and leave the sediment behind, but we like to swirl it around and drink the healthy yeast sediment.

Dankenstein IIPA will also be available in La Crescent, Winona, and south eastern Minnesota. Bars and Restaurants interested in putting Dankenstein IIPA on tap or selling it in bottles can contact Pearl Street Brewery.

Pearl Street Brewery’s Seasonal Release of Gosecopia made with Wisconsin Cranberries

 Seasonal Release of Gosecopia made with Wisconsin Cranberries.

Pearl Street Brewery is releasing another seasonal favorite in early November. Gosecopia is Pearl Street’s sour Fall ale and one of four seasonal Goses brewed by Pearl Street each year.

During the brewing, the beer is naturally inoculated with wild, native microbes. This traditional brewing process dates back thousands of years and is still used today in some of the most exclusive beers in the World. Pearl Street founder and Brewmaster, Joe Katchever points out that this, “natural, terroir fermentation doesn’t just create an inviting sourness, but also connects this beer to the land and to each person in the community.” Gosecopia is  fermented on natural guava, mango, and locally sourced cranberries.(5.3% ABV  3.5 IBUs).

The cranberries were recently gathered from Arendt Cranberry Company, in Nekoosa, Wisconsin. The family run farm utilizes the newest technology to improve upon the tried and tested methods used by farmers for countless generations.

 Seasonal Release of Gosecopia made with Wisconsin Cranberries.

Bill Arendt is a second generation farmer who has been farming in Wisconsin all his life and is the  operating partner and manager at Arendt Cranberry Company. Since 1984, Bill has run the cranberry operation with his father and two others, adding acres, cleaning, receiving, transportation, fabrication, and processing fruit. Bill’s wife, Suzanne Arendt who has degrees in Wildlife Management and Soil Science, developed and implemented an integrated pest management system to increase productivity while reducing the farm’s dependency on pesticides. Suzanne operates the Quality Control laboratory where they ensure the quality of not only Arendt cranberries, but the cranberries of dozens of other Wisconsin growers. Every growing season since inception has seen them expand this small farm into one of the most well respected farms and businesses in the Nekoosa area.

 Seasonal Release of Gosecopia made with Wisconsin Cranberries.

The Seasonal Gosecopia will be available in stores in La Crosse County and around Western Wisconsin and will be available on tap at the Pearl Street Brewery Tasting Room. Gosecopia will also be available in La Crescent, Winona, and south eastern Minnesota.

Bars and Restaurants interested in putting Gosecopia on tap or selling it in bottles can contact Pearl Street Brewery.

Since the beginning of the pandemic, Pearl Street has followed Health Department recommendations by limiting capacity, increasing shared-space sanitation, encouraging mask-wearing, and making their own, “social distance spot savers”. They have also expanded their outdoor patio space so patrons can enjoy their beverages outside!

Carryout and curbside options are available at the Tasting Room.

Pearl Street Brewery

Pearl Street Brewery has been creating award-winning craft beers in La Crosse, WI for 21 years.  Their beer can be found in restaurants, bars, and retailers all over Wisconsin, Iowa, and Minnesota.  Patrons can visit the Tasting Room Tuesday through Sunday.  The brewery hosts many community events and has been very involved in local charity work since it first opened in 1999.

Things to Know About Raspberry Tambois

Tribute

A tribute to our very own, sometimes tart but always effervescent Tami, this tart and effervescent Belgian-style Framboise.

About Tami a.k.a. BrewMistress

Co-owner and Director of Sales and Marketing, or as her favorite coffee mug reads: “Queen of F***ing Everything.” She only breaks for a steamy, spicy bowl of Pho or maybe a quick workout!

West Flanders

Brewed with yeast and bacteria cultures just like the spontaneously fermented beers of the Lambic region of West Flanders.

Aged

We age this beer on a half-pound of real raspberries for every pint!

Limited January Release – 8.0% ABV 8 IBUs

Things to Know about Dakenstein IIPA

Things to Know about Dakenstein IIPA

 

Monster Beer 

This freak of a beer is released every year at Pearl Street Brewery’s Halloween bash. Brewed with a monster mix of pure barley malts and stitched together with a melange of the stinkiest hops we could find. We use all barley malt for a full, malty body.

 

Dankness

This beer is determined to be quite dank with a starting gravity of 19.2 and colossal quadruple-hoppings in the brewkettle. Unlike the modish IPA’s of today, this beer has a solid hoppy bitterness to match and balance its malty backbone. 

 

Unfiltered 

Dankenstein is a tribute to ancient brewing methods. We bottle and keg Dank with live yeast and the beer is naturally conditioned in the bottle. This leads to a fresher, brighted flavor and a more refined carbonation. Like all naturally carbonated beers, you’ll find it a bit hazy and with sediment in the bottle.

(Limited Fall Release – 10% ABV & 146 IBUs)

Things to Know about Gosecopia

Things to Know about Gosecopia

 

Air Microbes

This sour fall ale has undergone spontaneous primary fermentation with native microbes found in the air in La Crosse, Wisconsin.  

Terroir! 

This natural, terroir fermentation doesn’t just create an inviting sourness, but also connects this beer to our land and our community. 

Sour Series

Fourth in our seasonal sour series, this contemporary Gose is flavored with natural guava, mango, and locally sourced cranberry for a bountiful exbeerience.   

Enjoy

A Gose is meant to be enjoyed fresh at a young age.  We brew in small batches seasonally to give you a great Gose experience year round.

Seasonal Fall Release – 5.3% ABV  3.5 IBUs

Things to Know about Lederhosen Lager Fest Bier

Come late September each year, we start feeling the Gemütlichkeit. 

Season 

It’s time to dust off our lederhosen and drink beer. Brewmaster Joe first brewed the Lederhosen Lager for Oktoberfest in 2001 and has brewed it each year to celebrate the season since. It’s our salute to La Crosse’s great German heritage and over 150 years of brewing tradition. 

Process 

Brewed with Pilsen and Vienna malts, true German lager yeast, and spiced with hops grown in the Hallertau region of Germany. 

Hallertau Hop Region

Hallertau Hop Region is a small triangle of land in Germany, but it is the largest and perhaps most famous hop-growing district in the world.  Hops have been grown there since 768 AD.

Beer Steins

Not required for drinking Lederhosen Lager.  But man, you’ll look so cool.

You’ll find this amber beer to be smooth, malty, and easy drinking. Ein Prosit! 

(Seasonal Fall Release – 5.5% ABV 11 IBUs)

Things to Know about Applefest Appleweizen

The locals enjoy it so much, they made it the official beer of Applefest!

Apple Festing

Every September for the last 70 years, everybody gets together for a big parade with dozens of floats and marching, baton-twirling kids who stomp down to Abnet field next to the La Crescent Middle/High School to kick off Applefest.

If you listen you can hear the Apple Annies singing acapella and when you see them, you might be lucky enough to have your cheek adorned with an apple sticker or your t-shirt with an Applefest button. There’s a carnival, a cornhole tourney, a 5K run/walk, there are orchard tours, apple pie, a coronation of the new Royal Family and a beer tent with non-stop activities. This is where the tapping of the infamous, “Red Apple Keg” takes place.

Collaboration Across Borders

Celebrating generations of apple-farming, we call this a beer without borders as it brings cross-river neighbors from two different states together for a little hootin’ and hollerin’.

Like a marriage made in heaven, the Applefest Appleweizen is a marriage of fresh, light Wisconsin wheat ale and local, fresh-squeezed Minnesota Apples!

La Crescent, MN is right across the Mighty Miss from our brewery and La Crescent is surrounded by family-operated apple orchards. That’s why it’s known as The Apple Capital of Minnesota!

The Apples

Of all the apple varieties grown around here, Brewmaster Joe chose Honeycrisp apples because they are so darn good. We also like the fact that they are a Minnesota native! Honeycrisps are one of nine apple cultivars initially cultivated by the University of Minnesota that have become commercial varieties.

Patented in 1988 and released to the public in 1991, this apple wasn’t bred to grow, store or ship well. It was bred for taste: crisp, with balanced sweetness and acidity. That’s why we love ‘em. Local Honeycrisp apples are hand-harvested each Fall from one of the orchards just a few miles from our brewery and pressed into the freshest, most delicious juice you’ve ever had.

The Beer

Wheat beer brewed with Wisconsin barley and wheat malts. Fermented with a specific yeast for a pronounced estery aroma often found in Bavarian wheat beers and LAB for a fresh tanginess.

Seasonal Fall Release – 5.5% ABV 6 IBUs