This Punk’n Beer Is All About That Funk

A word from Isaac Winter, Head Brewer of Research & Development. The first entry in what will be an ongoing series that will provide an insider’s perspective on new beer development at Uinta.

Over the past year or so I have had the opportunity to further develop and expand the barrel-aged beer program here at Uinta. We now have several brands, both sour and clean in all sorts of barrel varieties: whiskey, port, red wine, white wine, sherry, and even a few gin barrels. With the end of summer comes pumpkin season, and this year we release the first beer from our expanded barrel program: Funk’n Patch.

Funk’n Patch is a spin on our traditional fall 750mil release, Oak Jacked. This year we’ve brewed an 8% imperial pumpkin ale fermented with a spicy Biere de Garde yeast strain as well as a funky, aromatic strain of Brettanomyces. This beer is brewed with a small amount of spices to contribute subtle flavors of cinnamon, all spice, and nutmeg. After the beer has finished its primary fermentation, we will blend it with a funky brown ale aged for 9 months with a mix of Brettanomyces in Heaven Hills bourbon and rye barrels.

I am particularly excited for the release of Funk’n Patch. I find that the Brett funk blends very nicely with the spice character and toasted malt aroma contributed by the fresh batch. The final blend will be even more complex with vanilla and toffee flavors picked up from the oak. Stay tuned for our release date and associated release parties! You won’t want to miss this one.



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