|Monk's Mad Monday with Dogfish Head Brewery||Monday, May 25, 2015 Noon Cash Bar|
It's time for another edition of Monk's Mad Monday.
|I'm Away at Fermentation School||Saturday, May 30, 2015|
May 22nd through May 30th. I'm sad to miss Opening Tap, but this is a class for which I have waited to take for ages. I just can't pass up this opportunity.
|Vegan Lunch with Trinity Brewery||Monday, June 01, 2015 NOON $55|
FERMENTATION STATION - STOP #1
Mr. Saison, Saison Vieille. Inspired by native ingredients we found during a local hike in Colorado, this beer won best of show in the "Beers Made by Walking" competition in 2012. Our use of amaranth grain imparts a toasty presence in the malt bill, mustard seed lends a nice spiciness to the beer that is balanced with a light citrus from lemon grass and an implied dried cherry essence from the use of rose hips. 5.6% ABV
Wild Apple Saison. A 'Co-Loveration' by two brewers inspired by their mutual sincerity for: Saison, wild yeasts, and locally grown raw materials. This crude but delicate creation was crafted with apples grown in Palisade Colorado, wild Brettanomyces, and locally grown organic flat leaf parsley. No hops were used in this Saison. 8.1% ABV
Sauvage Blanc. A 'Co-Loveration' celebration between two brewers inspired by their mutual sincerity for: Saison, wild yeasts, and an artisanal approach towards using unique ingredients. This recipe was structured from a 'Sauv' theme ... 30% Sauvignon Blanc must, 100% Nelson Sauvin hops, and aged in first run Sauvignon Blanc barrels. A 100% Brettanomyces Saison, naardenensis and farmhouse brett are the yeast choices. We use a light grains of paradise to this beer for dry drink-ability, and added goose berries to the barrels to match the hops. 6.6% ABV
Magical Brettanomyces Tour #1, Brett drie. Curious about Brettanomyces? With our 7th Anniversary Project we've developed a series of 7 unique beers with the same base Saison recipe built with amaranth, lemon grass, grains of paradise, and rose hips. Each individual beer within this series is fermented from start to finish with 100% Brettanomyces and aged on French oak Chardonnay barrels. Each beer within this project is fermented with a single unique Brett, showcasing the dramatic diversity of the organism. Brettanomyces drie is by far the most aromatic with notes of light peach, straw, pleasant subtle manure, and graphite. 5.6% ABV
Accessibility Mode, Saison Printemps. Inspired by uberless cab rides in Portland Oregon during Craft Brewer's Conference, This spring Saison is brewed with enough jack-fruit to create a refreshingly acidic profile perfect for sipping on the patio. Grains of paradise are used in this recipe for a lightly spicy and dry finish. 6.4% ABV
Le Capitaine, Golden Saison Regal. A Petite Buddha Saison brewed with an absurd amount of pumpkin, candied endive, cacao nibs, and Buddha's Hand. Fermented with various strains of Brettanomyces along with Saison yeast then aged on Chardonnay barrels, the resulting beer has a light body and very softly spoken complexities. 10.4% ABV
You Never Even Call Me by My Name, Black Saison Regal. This recipe is an intimidating jet black color. Flavored with a blend of sarsaparilla, sassafras, coriander, hibiscus and cumin to create a perfect balance of spiciness, sweetness, and acidity. 12.2% ABV
Saison Beams. A 'Co-Loveration' celebration between two brewers inspired by their mutual sincerity for Saisons, wild yeasts and an artisanal approach with unique ingredients. Inspired by tasting creatively designed drinks together during an epic 'FOBAB' trip to Chicago, this Saison features a ridiculous amount of rare yuzu fruit, grains of paradise, and fruity shiso herb. A 100% Brettanomyces Saison, we showcase naardenensis and farmhouse as our yeast choices. Aged in Chardonnay barrels, this beer develops a soft vanilla maturity along with a tannic and oaky dry finish. The two 'savant' Saison brewers, 7venth Sun and Trinity Brewing, have gone past the point of 'reality' with this recipe and into a realm of surrealistic insanity. 5.4% ABV; 70 IBUs; 3.8pH
|Farmer's Lunch with Jef of Hof ten Dormaal||Tuesday, June 02, 2015 NOON $60|
FERMENTATION STATION - STOP # 2
TICKETS ON SALE - Phone 215.545.7005 to purchase
|The Effect of Brettanomyces with Terry Hawbaker & Kristen Mullen||Wednesday, June 03, 2015 Noon $55|
FERMENTATION STATION - STOP #3
With Terry Hawbaker and Kristen Mullen of Pizza Boy and Intangible Ales
This is a lunch time event with an educational bent. This class will show how brett is a voracious sugar eater which produces super dry ales. It is not a souring agent when used on it’s own.
Terry is well known in these parts as an outstanding brewer. In addition to being the head brewer at Al’s of Hampton Pizza Boy Brewery, he has co-founded Inatangible Ales with Kristen Mullen. Intangible Ales has so far focused on Saison style ales. Some of those have fermented with brettanomyces.
Terry has made excellent sour ales using brettanomyces as one of the yeast cultures. He added fruit to many, then aged them in a variety of previously used oak barrels.
TICKETS ARE ON SALE - Phone 215.545.7005 to purchase
Abascio-Cell: aged in white wine barrels with Pinot Grigio juice
Golden Sour 2014: aged in white wine barrels with lemon zest
Plum Sour: aged in oak barrels with plums
|What Is A Saison? with Jean Broilette of Tired Hands Brewery||Thursday, June 04, 2015 Noon $55|
FERMENTATION STATION - STOP #4
TICKETS ARE ON SALE - Phone 215.545.7005 to purchase