Style: SPELT SAISON
Strength: 6.3% ABV
Bitterness: 43 IBU’s
Color: 6 SRM
GOLDEN HOUR is the light at the end of the tunnel. Following in the authentic tradition of Belgian saisons, ours is dry and spritzy with a billowy white head of Belgian lace. For local terroir, we use spelt grown in Upstate NY and malted by our friend Andrea Stanley at Valley Malt. With its subtle nutty flavor, the spelt combines beautifully with the spiciness of our favorite farmhouse yeast and the refined, pungent aromas of German Tettnang and Hallertau hops. Golden Hour is a beer for those seeking respite from the winter doldrums.
Grimm Ales Batch #4: CASSIOPEIA IMPERIAL PORTER
Style: HYBRID BALTIC/SCOTCH-STYLE PORTER
Strength: 9.3% ABV
Bitterness: 30 IBU’s
Color: 27 SRM
CASSIOPEIA is an imperial porter brewed for the onset of winter. Black as the night sky, our imperial porter is brewed from a blend of premium dark malts chosen for their complex caramel/chocolately/fruity qualities. Cool-fermented with a clean Scotch ale yeast that emphasizes malty richness and earthy, mossy aromatics — think of Cassiopeia as a Baltic Porter fermented like a Wee Heavy. This velvety, warming ale is surprisingly well attenuated, light on the palate and digestible.
Cassiopeia is best served in a tulip glass or snifter at 45-55* F. It will age well, developing pleasant sherry notes in the bottle with extended cellaring. It pairs perfectly with chocolate, roasted and smoked meats, blue cheeses, and cold winter nights.
Brewed for the autumn season, our GOING AWRY abbey ale pours a rich orange-amber color topped with a sticky, lacy white head. We brewed it with an organic, heirloom rye grown at Thor Oechsner Farm in Newfield, NY, and malted by Andrea Stanley at Valley Malt — the East Coast’s only artisanal micro-malthouse! This exceptional rye contributes a rustic, spicy element that complements the phenolic flavors of our favorite Trappist ale yeast. A touch of caramelized Belgian beet sugar adds a subtle range of dried cherry and toffee flavors dancing in the background, while boosting the ABV and maintaining dryness and drinkability.
Best served in a tulip glass between 45 and 50 degrees, GOING AWRY pairs well with stewed and braised meats, roasted root vegetables, caramelized onions, mushrooms risotto, aged gouda and washed-rind abbey cheeses, as well as apple pie and tiramisu.