Part II of today’s beer notes…
Brooklyn Brewery: “[Brewmaster Garrett Oliver] & his crew have a lot of tasty ideas. Lucky for us beer lovers, many of these imaginations come to full, vibrant fruition: we are debuting two new beers [Local 11 Nine Pin Brown Ale] and made for and sold exclusively at Eleven Madison Park, versions of Brooklyn Brown Ale and Local 2 aged on 20 year Pappy Van Winkle bourbon barrels; we’re now serving Brooklyn High Line Elevated Wheat at the High Line’s Lot on Tap; and soon we’ll be sharing the results of aging our beer on wine lees (sediment) from local wineries.” More info here (sorry, no permalink).
In an interview on Snacky Tunes Radio, Oliver discusses a project that The Brooklyn Brewery has been working on with The Red Hook Winery. The beer is called Cuvee de la Crochet Rouge…
“We have been aging beers in barrels on wine lees. Lees are the sediment that fall out of wine at the end of fermentation. The sediment includes yeast but also a lot of other compounds from the wine. Because of these are naturally-made wines and they don’t include any lab yeasts, you are basically using the winery to collect the microflora from the atmosphere, which is in Long Island, and concentrating it all into these barrels. The result is something kind of on the border of wine and beer.”
Oliver also talks briefly about his music career while living in London. He mentions that he took The Ramones bowling. Oliver notes that he learned some of his brewing skills from former Brewmaster at Samuel Smith, Mark Witty. Then he drops this quote: “Mass market beer, as far I’m concerned, is not actually beer any more than Wonder Bread is bread.”
SweetWater Brewing: From today’s blog post, “Our next Dank Tank edition is locked and loaded as well – since we are having a hell of a time keeping up with y’all drinking habits this Brown IIPA will be draft only, and super limited supply. Malts: 2-row, Munich, & Midnight Wheat Hops: Over 5 lbs. per barrel Columbus, Amarillo & Centennial. Dry Hopped with Centennial & Columbus Beginning Gravity: 20.1 Plato Final Gravity: 4.5 Plato ABV: 8.5% IBU’s: 120 Available in 1/4 bbl kegs only.”
The Alchemist: Heady Topper update… “Things at The Cannery are progressing nicely. Our time line has had some adjusting, but we are not too far away from beginning our first batch of Heady Topper. The photograph is of my new kettle and mash tun, in place, and right on time. The fermenters and bright tanks are another story. Long story short, we are hoping to take delivery on these tanks right after the Vermont Brewers Festival. With this additional time, we will have everything ready to brew the day after they arrive, right around the middle of July. That will put the first cans for sale 28 days later. That is all of the basics, and I will certainly send out some new photos when I have something else cool to show you.”
Finch’s Beer Company: Per Facebook, kegs of Sapsucker California-style Rye Ale arriving soon. Unlike what the label pic suggests, there are currently no plans to can the beer.
Flossmoor Station: Per the blog, “For our less than hydrating beers, we have our Belgian Triple 15th Anniversary Ale coming along very nicely. It’s approaching the end of its fermentation, and (by the best of our abilities and calculations) has come to its full 15% abv. Surprizingly, the flavors are smooth and rounded without much heat or hit of the high alcohol levels. It’ll be released on July 8th, both on tap here at the Station and in bottles. Additionally to celebrate the day (which is the actual 15th Anniversary) we’ll be tapping into a few specialties of barrel aged beer and sours; but more on that is to come.”
Mother Earth Brewing: More info on its canning line, now in operation…
Bonus I: Are we getting a bit too elitist about good beer and those who should drink it?
Bonus II: The Pour Foul gets into it with Lew Bryson. Steve Beaumont chimes in as well.