Foudre Aged Plum Sour by Harbour Brewing Co
A sour ale aged in oak Foudre for 20 months and then finished with fresh plums for a crisp, tart, complex and refreshing sour.
The live tasting of this beer was on 14th January 2021 #BeerBods
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In 2011, over a pint in a Padstow pub, Rhys Powell and Eddie Lofthouse started hatching a plan to open their own brewery. It was the only thing the two of them could dream and talk about, apart from the only other love in their life; surfing.
Rhys had studied Brewing and Distilling at Heriot-Watt University in Edinburgh, and was at the time a brewer at Sharp’s Brewery in Rock, North Cornwall. Eddie had been running the family business, The Atlantic Hotel in New Polzeath, just across the bay. So they knew how to make good beer and they knew how to sell it. Good start.
The next thing they needed was a name. They didn’t need to think too hard. After a quick glance out of the window at the fishing boats bobbing gently away, they settled on the name of the Harbour Brewing Company.
Then they headed inland to Bodmin, which is about as far from the sea as you can get in Cornwall, but from here they do have access to pure, unadulterated Cornish spring water which flows into a state of the art brewing facility funded by Harbour’s main investor, Richard Rowse, of Rowse Honey fame.
Eddie is still at the helm, leading a 15-strong team including James Rylance who left Redchurch Brewery to head up Harbour’s R&D work, and Stuart Howe who oversees production and came with a stellar reputation from Sharp’s Brewery where he mastered Doom Bar in its heyday.
James and Eddie’s passion for Cornwall and its abundance of ingredients was fundamental in Harbour buying a neighbouring farm and launching the Hinterland Project. Open-top French oak fermenters, a terracotta Amphora, foudres, a variety of barrels sourced from across the world and a custom-built coolship are now being used to brew some of the most adventurous beers in the UK, using ingredients sourced from the farm.
Tonight’s BeerBods Plus offering is one of those beers. Foudre Aged Plum Sour is exactly what it says on the tin. A sour ale aged in oak Foudre for 20 months and then finished with fresh plums for a crisp, tart, complex and refreshing sour.