If you’re looking for a basic Sour Ale, keep scrolling. This one’s not for you. 

Black Project’s WIRETAP is one of the most complex and exotic beers we’ve seen in a while. 

To make it, the team the Denver Post named 2-time Colorado Brewery of the Year starts with their solera base. The solera process is where the brewers add a little of each new batch of Sour Ale they deem fit into a blend. It often takes several years, and it creates some of the most elaborately flavorful Sours in craft.

You know how dishes cooked in a cast-iron skillet taste so good? It’s because the seasoning builds upon the hundreds of meals before it. Solera is like the skillet cooking of beer blending. And, Black Project’s solera base is just the beginning for today’s brew.  

Next, the brewers dry hop it with dank Ekuanot and rare Chelan and Strisselspalt Hops. This gives the beer a floral hop aroma and a bitter aftertaste that blends well with its peach-apricot acidity and ultra-dry finish. 

Oh, there’s more! To push this beer further, the brewers added whole vanilla beans from Madagascar and Papua New Guinea. The dexterous Black Project team scraped, chopped, and puréed the beans before adding them to the base beer, delivering vanilla notes into the nose, as well as a silky smooth body.

Are you looking for a basic Sour Ale, or are you ready for a WIRETAP adventure?