TBFKA LA TACHE may look like a cat walked across my keyboard to some people, but to experienced Sour nerds, it’s an acronym for one of the most unique Wild Ales in the Northwest.  

Not everyone will understand The Beer Formerly Known As LA TACHE. Personally, I’d need to take an organic chemistry course to fully grasp the process involved. 

To create it, The Ale Apothecary uses some pretty unusual methods, such as open-fermenting out of an old tree stump and hand-crafting each bottle-conditioned work of art in a simple barn, deep in the mountains of Bend, Oregon.

Wild yeasts from the local terroir contribute to the peach lemonade, sourdough bread, horse blanket, and stonefruity funk your tastebuds will discover with each sip. Sour nerds will tell you the complex flavors develop even more over time. 

What is simple to appreciate is: it’s different, it’s special, and it’s delicious. 

Tavour members agree — they gave our last batch an outstanding 4.38 rating! 

And today’s nano-release was brewed in January 2017, spent 20 months in oak barrels, followed by a month-long dry-hopping (also in barrels) before being bottled in August of 2018. The brewery put in overtime so LA TACHE is ready for you to drink now. 

Some may still keep their adored bottles locked away in the cellar for longer, anticipating enchanting new character to develop over the passing months — and that’s perfectly okay, too. 

But if you’re fortunate enough to snag one of the 120 bottles from our stash, you can drink it right away or cellar it as long as you’d like — either way, you’re getting a beer memory in a bottle. Just be sure to share this unforgettable experience with someone that will appreciate it as much as you will. 

Rated 4.38 on Tavour; 4.28 on Untappd

Tavour strictly supports independent beer. The Ale Apothecary is certified independent by the Brewers Association