Over the last few months my focus has been on curating a list of bottles that our Sour Junkie Society can be proud to receive.
During that process I’ve put together some kegs and other small batch beers that not only push the boundaries of what my little pucker palace can do, but maybe redefine what mixed culture mean to our fans.
I hope you’ll join us here at the brewery.
But if you can’t make it I hope you utilize the online store and allow me to get some sent your way.
This special cork and cage release was exclusive to the Sour Junkie Society in this month’s allocation. Today I’m sharing with you on the draft wall and there is a case available for purchase togo.
Here are the beer details:
Back in September I tinkered with the recipe for Blondine and created Blondine de Siegle, a high-rye version of this ubiquitous beer
I loved the added rustic notes and the restrained hint of spice.
Like many people I’ve talked to in 2020, I’ve been drinking more this year. I have a really great friend in Nevada that loves rye whiskey and we’ve been video chatting once a month while opening a new bottle.
So I was inspired to take my rye beer and find some Texas rye whiskey barrels to age it in.
Earlier this year, Milam and Greene in Blanco won an award for their port-finished rye whiskey so they popped up on my buddy’s radar.
I grabbed a couple of bottles and went to work tasting them. I really loved the restrained nature and the smooth meet spicy character of the whiskey.
So I reached out to see if they’d be open to a collaboration. Turns out they don’t just make good juice, they’re truly warm and friendly people.
So I gave the beer 4 months to hang in the barrel and then bottled it in 375ml cork and cage bottles.
I can tell you that this beer has exceeded my expectations. It has taken both the beer and the spirit and blurred them into something special and interesting.
There is so much going on in the aroma and there’s this great mix of spice and sour that just keeps your brain intrigued.
I don’t like to tell you what you’re going to taste because that experience is personal for each of you but trust me when I say it be will be a new experience for you.
That unique and complex blended sour beer is then used to referment with more raspberries than blackberries to create Saison de Roncier.
As with all Saison de beers, we fermented the fruit in two 75gl batches, or presses. At roughly 6 pounds per gallon, we reserved 10 gallons of the first press for Premiere de Roncier to be shared with our Sour Junkie Society in their March allocation.
The second press was blended with the remainder of the first and given a week to combine and blend before packaging.
Our highest-rated beer on beeradvocate.com, this is a release you will regret having missed.
For 2021 we only produced 34 cases and 10 kegs. While a smaller release than previous years, the fruit flavors are more dynamic and the aroma bolder and inviting.
Available starting 2/4 on draft. Bottles available for online pre-sales starting now.
Star Full of Skies has become one of my personal favorite beers to produce. Partly because there is literally nothing else like it on the market and partly because it’s extremely drinkable.
Back in 2018 I experimented with using spent hops and I’ve been pleased and surprised by the results. Spent hops are the hops previously used to make a different beer. After that beer comes out of the tank, I transfer this beer overtop those hops and allow the magic to happen.
The beer begins as a 3.5% light wheat beer fermented hot to encourage tartness from bacterial activity.
For Blend 8, I aged the beer on the spent Pacifica and whole leaf Jaryllo from Blondine de Houblon Blend2 hops for 30 days. Normally you wouldn’t give dry-hopped beers this much time but since the hops were spent, long dry-hopping is able to create new and unique flavors in this beer.
This release will see a long hang time on the draft wall and I’m looking forward to seeing how it evolves as the temperatures warm up around here.
If you missed the release of this one last week, don’t sleep on it. Bottles and draft are available now.
This is a beer that’s always been special to me. Blending barrels is an art and it makes me nervous every time I work on a blend. Some flavors clash while others complement and knowing how the parts will make a whole is a skill that has to be refined with experience.
That uncertainty excites me and I look forward to creating this beer every year.
Unfortunately the same day I finally finished sampling and deciding which barrels to add to the blending tank, I got the call that my dad was in the hospital. I was in the process of transferring barrels and I dropped everything and left. He ended up passing away that afternoon on December 8 and I came in to bottle this beer for ya’ll the next day, Dec 9th.
So Blend4 will always have a very special place in my heart and carry with it the memories I have of the best man I ever knew.
Here are the oak barrels that made the cut this year:
Two small 15gl barrels
Each offered something different and unique that came together to give Blend4 the most diverse profile yet. The aroma and finish are the stars of this beer and you’ll want to see how it evolves in the bottle. I added some young Blondine the day of bottling to give the mixed culture something to munch on in your cellar.
I produced a few cases of 12oz bottles this time that will be released later in January.
Only 8 cases of 750ml bottles were made exclusively for you guys.
I’ve added 10 extra bottles to the online store if you’d like to purchase additional ones.