Just harvested these beautiful raspberries from Doles Orchard in Maine this weekend. They will end up going into a two year old wild beer. This beer was cooled overnight in my Coolship and left to spontaneously ferment. It should be ready in six months...just in time for summer.
Continuum: Sour Cherry is in the bottle. This beer is the second pull from my ongoing Solera project. This blend of 1 and 2 year old wild ale spent an additional 3 months on sour cherries. It will condition in the bottle for a few more months and should be drinking real nice just in time for summer.
Continuum: Peach just took 1st place in the Sour Ale category at the 11th Annual New England Regional Homebrew Competition.
Continuum: Peach is the first pull from my Solera project. After one year of fermentation with multiple yeast strains and bacteria, it spent 3 months on fresh, local peaches.
My latest American Sour is in the bottle.
This is Continuum: Peach, it is the first pull from my Solera project. Each year I will take out 5 gallons of fermented beer from my Solera and age it on local, fresh fruit, depending on what's available. This year I found some beautiful, juicy peaches from Peters' Farm in New Hampshire. This beer was fermented with many different yeast strains and bacteria cultures for a year, then sat on those peaches for 3 months. I bottled it with a white wine yeast and it will re-ferment in the bottle for another 2-3 months. It should be drinking real nice by next summer.
Alphonsine is a Fruited American Sour almost two years in the making. After one year of fermentation, with many different yeast strains and bacteria cultures, this beer sat on 10 pounds of raspberries for six months. It was then bottle conditioned with a red wine yeast. It is sour, slightly funky, and very fruit forward.
This is a perfect winter day to enjoy The Constant. This Belgian Quad was brewed a year ago with a traditional decoction mash, dark candi syrup, and a classic Trappist yeast strain. The 9.7% ABV hides behind a mellow balance of fig and ripe dark fruits. Each sip gently warms me and lets me forget about the mountains of snow outside.
This is Saint Balcones. A Belgian Strong Ale aged in a whisky barrel.
Notes of whisky and dark fruit compete on the nose. The familiar whisky flavors of vanilla and wood mingle with the spiciness of the Belgian yeast. A slight toasty character comes through before a dry finish. At 10% ABV this is the perfect beer for these cool fall nights.