(Chico, CA) – A great 20+ minute interview with Sierra Nevada Brewing‘s Brewmaster, Steve Dresler, from The New School’s Behind the Pint Series. A few noteworthy tidbits…
Brux (Russian River collab) – Primary fermentation with a French Saison yeast and the brewery will use a micro-doser to add Brettanomyces to each bottle (keeping Brett safely away from the brewhouse). Bottle-conditioning will take place for three months and Brux will be released sometime during the summer.
Best of Beer Camp Variety Pack – Will soon be picking (presumably all-new) selections for the 2012 edition
Ruthless Rye IPA – Sourcing rye malt from the UK which should arrive (if not already) this month
Hops – Speaking of Ruthless, is experimenting with a new hop called “366″ (no name yet) which will be used in that beer. Dresler describes it as an “oil bomb” with a pungent aroma. Lots of tropical, citrus notes. Sounds a bit like Citra doesn’t it?
Is experimenting with another hop known for now as “644″ that has a distinct blueberry note.
75-85% of the aroma hops that Steve buys each year are Aroma varieties.
Brandy Barrel-Aged Ovila Quad – Just put the Ovila Quad into barrels to be laid down for a while
Rum Barrel-Aged Stout – Just a caveat that barrel-aged projects don’t always turn out well, in fact, this one was dumped