Beautiful milestone, 10 + 1 beers produced, packaged and tasted. It makes you forget, or at least distract, from this strange year that we are living in. Uncomplicated weekends when time stops for us when we explore endless possibilities. Some see the light of day, others stay in our imagination.
Another set of tests, confirmations, surprises and disappointments. The world of fermentation is one of the most rewarding but it is also very treacherous. We deposit all our energy, conviction and certainty in a product that has a life of its own and does not always go with our will. We simply make wort, then it’s up to us to create the best conditions for the yeast to thrive.
Yes, yeasts are our offspring, and sometimes they also fart.
Learning from the past, living in the present and preparing for the future, what is the limit for creativity? What seems unusual to us today is the new normal tomorrow. Follow trends or create new products? This result is the sum of experience, experiences, moments and memories, all so that tomorrow we can be better. Stay with us, the journey has just begun.
Golden Grahams Wheatwine Open Fermentation
Light aroma of cinnamon, wheat is present and fermentation esters also. It comes with a viscous, and complex entry, with intense notes of honey and some spice, an almost salty finish with an astringent finish. A beer with a long tasting note, which lasts at the end of the mouth.
It may be too early to draw conclusions, but the truth is that there are no books that teach us how to brew breakfast cereal in a beer. What was missing? The approach? The amounts of salts and vitamins to make the little ones stronger? We don’t know.
A beer that seeks its space but has not yet found it. There is potential. Will it find its way? Only time will tell.
Smoked aroma fighting with the fruity profile of the yeast, nobody wins. The hops are hidden, right until the end. Funny thing, the smokiness of this beer appears more or less according to the temperature of the beer. Too cold and not even noticed, at the right temperature dances in the mouth with the perception of sweetness, albeit with a dry finish.
Helles, Pilsner, Czech Pils, Dortmunder Export? Yeah, so…
It’s not only challenging to categorize these styles but also to execute them. The tasting brings the beer closer to a Munich Helles and not to a Pilsner (ignoring the smoked malt used). The bitterness is low, perhaps too much, although it’s easy to drink and repeat.
We know some Germans still do 6-month maturations. Listen to them, they know what they do. If you make decoctions, listen to them. All of this has a reason, even if it can surpass us. We may not understand, but at the end of the day, the puzzle is assembled by itself. If only we could figure out the puzzle of electric connections in the backyard… that it would be valuable – maybe a German…
Table Beer V1
Hops in aroma, phenolic notes of mixed culture, saison and brettanomyces. Low body, clean profile but hoppy in the mouth with a touch of acidity and bitterness.
A difficult case, the addition of cold hops was clearly overwhelming, an astringent vegetable bitterness, a confused beer at the gates of the abyss. But there is time, patience and someone who believes that all stories can have a happy ending. Almost discarded before packaging, almost discarded in the first test, after prolonged cold maturation, but in the end everything was fine. It got out of control, it stopped being the beer we wrote, but it was the prologue to a success story. There are stories that are so marking, that they do not need to be told again. Or they need to, the future is uncertain and nothing can be taken for granted.
Pineapple aroma, pineapple in the mouth, end of the tasting: pineapple!
The base, malted but quite simple, allows the pineapple to shine. The robust acidity and medium carbonation confuse it with a Tepache, without ever losing the identity of beer in the tasting.
It starts and ends with pineapple, refreshing sip after sip. Was the pineapple part clear?
A big surprise. At packaging it looked like Brettanomyces along with the pineapple peel had taken care of the beer – and not in a pleasant way. Both the Brett and the lactobacillus, present in the finished beer, apparently, had not yet given everything it had at its fingertips. After resting in the bottle the flavors, in layers, came together, and together they made a better, much better beer.
PS: Also worked for really cool Pineapple Mojitos.
Old Fashioned Old Ale – Parti-Gyle English Bitter
In the Old Ale, a citrusy orange aroma with plenty of fermentation esters, complemented by a caramel in the background, a slight mineral note and wood. Discreet whiskey notes. In the mouth, orange and citrus, medium body, dragging the caramels to the end where they are confused with the residual bitterness. Body at the right point to withstand this mixture of flavors. At the end of the tasting the wood and whiskey stand out, balanced by the mineral finish of the beer.
The Bitter, another fantastic beer to drink in a pint format. If this is what so much is said about table beers, then let them come. Light, but not watery. Perception of caramel q.b., enough body to not weigh in the tasting and a slightly sweet final taste. Like others, this was packaged in a keg and consumed in one afternoon.
There are lucky guys – and we’re lucky. This is one of the best 2 in 1 ever. Two beers and both good. It seems that all the decisions were the right ones. Something rare, with so many variables at stake, some usually fail – believe me, it happens. But not here, everything went as expected. We want to repeat it but there are unrepeatable beers – especially on our humble scale. Enjoy the moment, surf the wave and enjoy the victory.