Our Sour Units© (SUs) are a measure of the level of acidity (and “sourness”) in a beer. During the sour-mashing stage of our beer production, we introduce wild cultures of bacteria into ... [Read More]

HOW WE DEFINE OUR SOUR BEERS Trying to define “sour beers” is both a hot topic and perhaps even a fool’s errand. There’s not even much agreement among brewers themselves, ... [Read More]

Blue Owl Brewing’s Tiny Barrel Program began more than a year ago with three discarded 13-gallon Garrison Brothers whiskey barrels. Currently, we’ve got about 250 gallons of barrel-aged beer at any given ... [Read More]

When we started Blue Owl, we decided to package our core beers in cans for a few reasons, including affordability, recyclability, and convenience. Our seasonals would be available on tap ... [Read More]

What “Sour” Means to Blue Owl. A Look at 10 Sour Beers… and What’s Next I’m proud to say that we’ve made it through a whole brewing year and have explored the ... [Read More]

Live Truth or Dare Panel between The OG’s of Craft Beer   Alamo Drafthouse and Blue Owl Brewing to kick off Six Pack Stories, a monthly series highlighting the craft ... [Read More]

To make a good sour American pale ale, you have to first make a solid pale ale, second make a clean and controlled sour, and third figure out how to ... [Read More]

We’ve now been open about 6 months and have had an awesome ride.  Four core beers, a collaboration sour double IPA, our first seasonal experiments (Dapper Devil and Saison Puede), a ... [Read More]