(Colorado Springs, CO) – In its email newsletter, Trinity Brewing Co. announced some upcoming beer releases on Thursday. More below…
We just got our final shipment of French oak barrels in, we’re working on them today and getting them ready to fill with some bretta and sour beers.
It’s been an entire month of adding barrels to our new cellar/aging room, and we are finally full. We’ll have close to ~100 Chardonnay barrels to age in, and impart delicate musty/goaty/fruity flavors to very extreme acidic/dry notes in our beers. This expansion boosts our cooperage from 12 batches to 28 potential batches!! As you can imagine, our brewers have been very busy filling up that extra volume. This barrel room elevates Trinity to one of the larger producers of oak aged wild/sour beer in the country.
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This Saturday, May 4th is ‘First Saturday Firkin’ featuring a cask of Flo IPA aged on new and fruit driven mosaic hops.
Friday May 10th we’ve set the date for the release of our Farmhouse Du Tomme’, fittingly named after our Lead brewer Tom Brown. For this recipe he utilized amaranth for a nice toasty profile, and added a springy freshness with rose hips and Lemon grass. Amongst our seasonal Saisons, this is one of the favorites !
Speaking of Saisons, Friday May 24th marks the first release of our Three Flower Saison in 750ml Champagne bottles. A farmhouse beer in inspiration, this Saison was brewed with the tips of 3 secret flowers, coriander, ginger, grains of paradise, and Brettanomyces. The effervescence of the bottle conditioning gives this spring harvest Belgian a notable drinkability and refreshing levity.
Rounding off our month of May, our fourth and final installment in our ‘Case of the Mondays’ Series will be released on Friday May 31st. “Damn, It Feels Good to be a Gangsta’ ” is a jet black barrel aged Bretta beer, featuring 3 golden ingredients: honey, mustard seed, and golden raisins. Reminiscently vinuous, this beer comes off as a hybrid with ironic wine/grape notes accompanied by profound dark barley malts. Barrel aging this beer and a 100% Brettanomyces fermentation result in a decidedly complex and interesting structure.