Building upon the success of our first bottles, the dry hopped Bravo variations, we have bottled three additional beers. As with the Bravo release, these beers are conditioned in the bottle. Because we referment in the bottle, the release date is currently unknown - the best I can do is "April."
In April we plan to release three new bottled beers. Here's the story on the upcoming releases:
Saison Viejo was the first beer we brewed in our new brewery. It's an amber farmhouse ale that is based on a recipe I had homebrewed many times in the years leading up to our opening. This beer was aged in used red wine barrels with wild yeast and bacteria. This bone dry saison has a subtle acidity up front and finishes with rich malt. We had it on tap in the tasting room and it was well received. We have a few more barrels of this beer that are still evolving - we'll release them as they finish up. For now, we have about 150 bottles (750mL) of Viejo.
It's no secret that we like the flavor and aromas that Brettanomyces creates in a pure culture fermentation. Our house blend of Brett throws off a lot of peach, strawberry and melon esters. Saison Vivo is an all-Brett farmhouse ale that we aged in wine barrels for about three months. The resulting beer is dry, crisp and refreshing. We have about 220 bottles (750mL) of Vivo.
This was a recipe that we developed with homebrewer Charles Rapadas, a saison with spelt malt fermented in oak barrels. Charles propagated the yeast for this batch, with each barrel receiving a unique culture, and this barrel's microbes stood out. This beer has far less barrel character than the aforementioned Viejo and Vivo, thanks to the barrel fermentation, but it is no less crisp and dry. There's a nice funk factor and this beer has a subtle tartness to it. We have about 180 bottles of Roble 34.
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