Embrace the Funk with Yazoo Brewing



What Would Bootsy Drink? Whatever it is, its GOT to be funky!
  • What Would Bootsy Drink? Whatever it is, it's GOT to be funky!
When it comes to beer, or booty-shakin', a little funk is a good thing. "Funk" is a term used to describe sour beers, which have been quite the craze of late. Unlike traditional brewing processes where the environment is kept hygienically clean to ensure that local yeasts in the air don't get into the mix instead of the desired brewing yeasts, sour beers intentionally introduce wild yeast strains into the tanks. The result is a tangy, acidic beer that is unlike any other brew you've ever tried. Belgians have been practicing these methods for centuries, and their lambics are quite sought-after.

Yazoo Brewing will be hosting the second annual Embrace the Funk Fest on Sunday, May 4, from 2-5 p.m. at the brewery at 910 Division St. According to the official invitation:

The Embrace the Funk Fest is a day dedicated to all ales wild, funky, and sour. Yazoo will be cracking open rare and hard-to-find bottles from Belgium, ones that you’d typically have to get a plane ticket to try. They’ll have funky beers from some of their favorite sour brewers around the U.S., and will be tasting some of the beers that they been working hard on over the past year, including a Grand Cru version of their Deux Rouges sour red. Once again, they’ll be pairing the beers with some wonderfully funky cheeses from The Bloomy Rind, and will even have the chocolate geniuses from Olive and Sinclair serving up some special unreleased chocolates.

They are limiting the event to 200 tickets to make for a fun, relaxed, and intimate experience for the growing number of sour beer lovers in Nashville. Tickets are $50 each and can be purchased at yazoobrew.com.

As a special feature, noted fermentation expert Sandor Katz will be the special guest speaker at this year's festival. His book Wild Fermentation helped to kick off a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, he is “one of the unlikely rock stars of the American food scene,” according to The New York Times. His latest book, The Art of Fermentation, received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website at wildfermentation.com.

Tickets are selling quickly, so get the funk out of your trunk and buy tickets soon!

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