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Freehouse Brewery makes a sour beer with sweet South Carolina peaches it calls Sourlina Peche.

Sourlina Peche is a style of beer called sour.

Sour beers get their unique tartness and sourness from the addition of bacteria and wild yeasts. Lactobacillus and Pediococcus are the more common bacteria to cause souring; Brettanomyces is the more common yeast.

Think of yogurt, vinegar and earthy barnyard notes flavoring these beers.

Belgian monks perfected this style of beer using wild yeasts. They were called Lambic Ales and are known as Kriek (cherry), Framboise (raspberry) and Peche (peach).

Sourlina Peche is nonpasteurized, nonfiltered and naturally carbonated. Residual sugar remains from fermentation, and it is 5.2 percent ABV. Prepare your taste buds for the tart: Acidic, fruit-based compounds roll over your tongue. This pucker-power is not only from the fermenting of the peaches but also the cultivation of native yeast strains and lactobacillus on the skin of peaches that concentrate the tartness. Refreshing, low in alcohol and called “the season in a glass” by the team at Freehouse.

Arthur Lucas, owner and brewer at Freehouse Brewery, has produced an organic sour beer in his USDA Certified Organic Brewery, a Lowcountry first.

The certification process requires that all of the ingredients in the beer be organic. That means grown in fields that are free of pesticides, herbicides and synthetic fertilizers for at least three years; that the ingredients are GMO-free; and that the ingredients themselves have not be treated with pesticides, herbicides and synthetic fertilizers.

Clemson University is the certifying agency for his USDA status.

In the case of Sourlina Peche, the organic peaches are from Watsonia Farms in Monetta. The wild yeasts and lactobacillus bacteria are isolates cultivated by South Yeast Labs, a start-up company of Clemson grads in the business of bio-prospecting regional yeasts. What they found was that the terrior of the native yeasts was expressed through fermentation flavors in the brewing process: Peachy keen for Sourlina Peche drinkers, in which 420 pounds of organic white and yellow peaches are fermented into this seasonal, local and organic brew.

$12 per 750 ml bottle

Freehouse released Sourlina Peche on Aug. 28. It is currently available at the brewery at 2895B Pringle St., North Charleston. Future plans include expanded distribution.