Sense World, Hyperfocus Amarillo, & Gathering Release!
We’re releasing THREE beers this Saturday, 8/17, starting at noon!
Sense World | Double IPA | 8% | $20/4-pack
Sense World explodes with berries, tropical fruit, and citrus. Columbus, Azacca, and Motueka combine in a double dose of dry hops to create the abundance of the harvest season. This DIPA is light and refreshing with flavors of mango, apricot, tangerine, honeydew, and strawberry. NYC artist and friend @andycahill designed the new label. It’s a full sensory experience that will put you into a daze of psychedelic flavor and visuals.
Hyperfocus Amarillo | Single Hopped Double IPA | 8% | $20/4-pack
Packed to the brim with our hand-selected Amarillo hops from @colemanagriculture, our newest single-hop imperial IPA is Hyperfocus Amarillo! One of the first game-changing fruit-forward hops to emerge from the Pacific Northwest, Amarillo boasts extraordinarily high levels of the essential oil myrcene — responsible for that delightful lemon/orange/grapefruit aroma. Dry hopping twice in the presence of our unique house yeast strain brings out powerful notes of peach and apricot, rainbow sherbet, and gummy rings. So good!
Gathering | Golden Sour Ale Aged in Oak Barrels with Tart Cherries & Blackberries| 6% | $15/500ml
Gathering Tart Cherries and Blackberries may be our most exciting beer of the summer, showcasing the season’s finest ripe local berries in a carbonic maceration. We used whole Montmorency cherries from @samascottorchards and whole blackberries from Robert Olive Farm in a thoughtfully-blended barrel aged sour ale. Gathering shows beautiful, satisfying leathery brett funk and pie cherry on the nose, deeper blackberry flavors mingling with cherry on the palate, and a mouthfeel with assertive tannic structure from the fruit skins. It shines with a luminous color like Dorothy’s ruby slippers.
A point about the technique we used for fruiting: Carbonic maceration is a historical wine-making technique that allows for using the intact berry, instead of crushing or pureeing! Today it is used for making exceptionally fruit-forward wines, such as Rioja and Beaujolais. For our first carbonic maceration beer, we purged a tank with CO2, and maintained the whole fruit in an anaerobic environment for two weeks. This oxygen-free environment prompted the fruit to begin a fermentation inside of its own skin, without the aid of yeast; this fermentation produced about 2% ABV and created delectable secondary organoleptic compounds. Gases built up inside the berries, eventually causing the skins to rupture and release their inner juices. Then we racked four choice oak barrels of our finest golden sour ale onto the fruit to spark another round of fermentation.