Another round of beers coming out. By this time, some of our projects that require more time to mature start to be ready and asking for a tasting, reminding us that the beer is ready when it is good and not the other way around.
In addition, the space to store bottles is becoming scarce, because of the productive summer. Therefore, it’s time to drink. To reap what we sow. To take advantage of our brewing labor. Let’s do this.
Buckwhenator – Buckwheat Doppelbock
Aroma of malt and dried fruit. In the mouth, caramel and toffee, notes of bread and biscuit also. A strong, fluffy foam to eat with a spoon. Clean and dry finish. If anything, maybe a little too dry. But this is what allows it to be a beer of almost 8%, which you can drink easily. Is the Buckwheat notorious? Well, at least it’s notorious that it’s a different Doppelbock.
Beer that stands on its own and fits the style. There won’t be much to change. Scrutinizing this thing, perhaps a fine tunning of the water to get a fuller mouthfeel. Notable evolution in the 6 months of lagering, which makes the difference after all. We should not say this, but there is a slight note of autolysis, from not remove the wort from the yeast during lagering. It was done, but not often enough.
Surprising citrus freshness from the lemon verbena, well balanced with the bitterness of Saaz tea and slight acidity in the aftertaste. Although over time it has gained some funk – presumably not from the Simonaitis used, but from our questionable practices – at its peak it shone, giving sufficient complexity to the extraordinary ease with which it slid down the throats.
Interesting experience both from the brewing and consumption point of view. Showing greater stability than initially expected. Change something? For what? These beers are never exactly alike. And that’s the charm. Embrace it and RDWHAHB.
Jovaru Witnesses – (Saison)
Light aroma of spices. Incredible foam for the mustache, that remains throughout the tasting. A “faux” saison, which is not loaded with phenolics like the Belgians, fulfills the role of a light beer to drink in the sun and tremendously “sessionable“. Or “saisonable“. Loaded with Ethyl Hexanoate – complicated names for simple things, look for it.
What is there to change here? Probably nothing or just playing with fermentation temperatures out of curiosity. Beer of simple execution and good process good for short brew days. At the end of the day you can still have a drink. Pass the demijohn that I’m full of thirst …
Lichtenhainer with Grapes and Lime
Smell of smoke and citrus. This is probably one of the most unlikely and delicious combinations. It can be challenging for less adventurous palates, but there is something that works wonderfully in an acidic, citrusy and smoked beer at the same time. Everything that advertises is there. Very “fizzy” carbonation helps the tasting. In the summer, drinking pints of this, dreams…
This was a risky beer. Like a Russian roulette game at the casino, we went with all our faith, we the green but we won. All elements are in balance, resulting in a beer “out-of-the-box” but super interesting. Something to repeat for sure. Possibly with space to include some Portuguese white grape. Nobody knows this variety of this grape we used well, but I bet the cashier was Portuguese.
American Tropical Kveik & Brett Buckwheat Oatmeal Coffee Stout
Brett. Coffee. Traces of fruit, pineapple. Roasty and dry. Contradictory multi-sensory experience. The very dry finish makes her escape from the stout world. Strange. Curious beer, that explores dark and gloomy paths without ever showing clarity in the tasting.
That’s what you get when you try to put infinite elements in the kettle. And, perhaps, 400ppm of sulfates was not the right decision. Was it stupid? No. You always learn something. Unlike other adventures with water profiles, this was not the biggest success.