Sour wheat, 4.5%
A standout among Oklahoma's up-and-coming brewing scene, Prairie has become one of the most surprisingly inventive breweries in the Corn Belt. That's thanks in large part to its fearlessness in putting out complex beers (a dry-hopped farmhouse here, a brandy barrel-aged stout there) that would be at home in some of America's most adventurous breweries. The Prairie Weisse is one of those beers, one that perfectly combines wheat beer sensibilities with a tart, lemon-forward sour that, at a mere 4.5%, might just be one of the most infinitely drinkable sour variations you'll find this fall. If you're looking to turn somebody on to sours, this should be on your roster. That's provided you'll want to share, though.
This recipe is basically fall in a glass, minus football flavoring. The addition of rye to the bill brings things into "spicy in an autumn kind of way" territory, with flavors of vanilla and toffee that bring to mind graham crackers, and its vibrant carbonation (thanks to in-bottle re-fermentation) works well with the full-bodied texture. This should be a go-to bottle for you to bring to any dinner party this season.
Belgian tripel, 8.5%
There's a very good chance that as you reach for your favorite hoodie for the first time this season, you’ll start craving a really solid Belgian tripel. Go for a Sibling Rivalry. Expect all of the fruit-forward flavors you get with Belgian yeast, but with a non-traditional (and well-integrated) hop presence thanks to the use of Nugget and Sorachi Ace hops in the recipe. It's enough to warm your bones and get the blood flowing without being over the top.