Posts tagged Barrel Program
Hibiscus Brett Saison, Barrel Aged American Wild⁣⁣ (Barrel Release #002)
Barrel Release 002 Hibiscus Brett Saison

Barrel Release 002 Hibiscus Brett Saison

Barrel program release: 002⁣⁣
Total available bottles: 550ish⁣⁣
Time in oak: Seven months⁣⁣
Available on tap: Heck yes!⁣⁣
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The barrels we use in our program have been previously storing red wine, purchased directly from BC wineries. Choosing used wine barrels allows us to limit oak flavour in our beers, while providing a natural ageing vessel which allows wild yeast and mixed cultures to thrive. Some red wine character from the barrel sometimes gets into the beer, which adds some flair.⁣⁣
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This beer isn't going to be sour. The Brett adds a rustic funk and the hibiscus flowers added just before packaging create a berry like fruitiness, a red hue, and provide balancing tart note along with a drying tannin.⁣⁣


"Really funky, really fruity nose. Has a soft fluffy feel, and slightly tart. Refreshing and fun." -Brandon⁣⁣
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The beautiful art in this release was once again created by Kate Schutz @everydayatelier
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Malt: Pilsner, Oats, Wheat, Munich⁣⁣
Hops: Fuggles⁣⁣
Primary Yeast: WLP566⁣⁣
Secondary cultures: Escarpment Brett D, Brett B, Brussels Brett⁣⁣
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On tap and in bottles to go. Limit 1 bottle per person.

Dry-Hopped Brett Saison, Barrel Aged American Wild Beer⁣ (Release #001)
Release 001: Dry Hopped Brett Saison

Release 001: Dry Hopped Brett Saison

Barrel program release: 001⁣
Total available bottles: ~275⁣
Time in oak: 7 months⁣

We're really stoked to release our first barrel aged wild beer on our opening day! Although the brewer has some control over what happens when a beer gets put in oak, a lot of it is up to the mixed cultures we add and those already present in the barrel that dictate the personality of the beer. It's kind of crazy to brew a beer, and wait a bunch of months and see how it develops, but that's part of the fun. #YOLO ⁣

We couldn't have done this without the help of our friends at @redbisonbeer who let us brew and store our barrels at their facility 8+ months ago. Special thanks to them!⁣

This beer isn’t sour because Brett doesn't create a lot of acidity, rather they provide a rustic like funkiness. Delicately dry hopped with Bravo to create fruit aroma and a hint of perceived Bitterness. No need to cellar this beer, its ready to drink in its current form.⁣

The beautiful art in this release was created by Kate Schutz @everydayatelier

“Real funky, intriguing, and has a fruity lemon undertone from dry-hopping.” -Brandon⁣

Malt: Pilsner, Oats, Wheat, Munich⁣
Hops: Fuggles, Bravo⁣
Primary Yeast: WLP566⁣
Secondary culture: Escarpment Brett Q⁣

Available by the bottle only in the taproom. Limit 1 per person.