Monday, November 21, 2011
Wanted to update everyone on the progress of the new brewery. Trench drains have been dug (oohs and aahs!) It actually is really awesome to see the progress in such a large space that very soon now will be filled with tanks, beer and people. We will keep you up to date with photos of how Evolution is...well evolving!
Wednesday, November 2, 2011
The Fall installment of our Migration Series is a Belgian-style Pale ale aged in Chardonnay barrels that underwent a secondary fermentation in the barrel from the addition of the yeast strain Brettanomyces Bruxellensis.
We began with a golden pale ale that is assertively hopped and fermented cool with a Belgian yeast strain. After primary fermentation the ale was transferred into American oak chardonnay barrels from St. Supéry in Napa Valley. After transfer the yeast strain B. Bruxellensis was pitched, beginning a secondary fermentation. After three months in the barrel the ale was transferred to a packaging tank, then hand bottled in 750ml bottles and bottle conditioned.
Our Fall Migration is a well balanced example of what have come to be known as “wild ales”, referring to the presence of non-traditional brewer’s yeast or bacteria, in this case Brettanomyces. A firm but proportioned aroma from the Brettanomyces fermentation yields tropical fruit (pineapple) notes as well as subtle “funk”. The middle is held together with a smooth, rich flavor from the oak and the wine that it once carried. The finish is at once slightly sweet and tart, creating a fusion of unique, interesting flavors.
We expect this ale to age well in the bottle, with the Brettanomyces characters continuing to develop and evolve. It should become “funkier” and more tart as time goes on.