|
gptkbp:instanceOf
|
gptkb:beer
|
|
gptkbp:alcoholContent
|
7.0% ABV
|
|
gptkbp:aroma
|
Fruity
Oak
|
|
gptkbp:availability
|
Year-round
|
|
gptkbp:awards
|
Gold_Medal_at_GABF
World_Beer_Cup_Bronze
|
|
gptkbp:bitterness
|
Low
|
|
gptkbp:brandAmbassadors
|
Brettanomyces
Lactobacillus
|
|
gptkbp:brewingProcess
|
gptkb:New_Belgium_Brewing_Company
Sustainability
Traditional
Mixed Fermentation
Barrel-aged
|
|
gptkbp:campusFacilities
|
15
|
|
gptkbp:carbonation
|
Moderate
|
|
gptkbp:colors
|
Brown
|
|
gptkbp:communityInvolvement
|
Local Events
|
|
gptkbp:distilleryLocation
|
gptkb:Fort_Collins,_Colorado
1991
Craft_Brewery
|
|
gptkbp:environmentalImpact
|
Low
|
|
gptkbp:finish
|
Dry
|
|
gptkbp:firstAwarded
|
1997
|
|
gptkbp:flavorProfile
|
High
Sour
|
|
gptkbp:foodPairing
|
Pork
Cheese
Salads
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
La Folie Sour Brown Ale
|
|
gptkbp:label
|
Artistic
Unique Artwork
|
|
gptkbp:language
|
Pale Malt
Caramel Malt
|
|
gptkbp:mouth
|
Medium-bodied
|
|
gptkbp:movement
|
Hallertau
Saaz
|
|
gptkbp:packaging
|
Bottle
|
|
gptkbp:primaryUser
|
4.2/5
|
|
gptkbp:region
|
gptkb:Colorado
|
|
gptkbp:released
|
Occasional
|
|
gptkbp:releaseDate
|
Limited Release
|
|
gptkbp:servingTemperature
|
Tulip Glass
45-50°F
|
|
gptkbp:style
|
Sour Ale
|
|
gptkbp:tastingNotes
|
Vanilla
Wood
Cherry
Plum
Tartness
|