homebrewhaha
Well-Known Member
This is one of the best beers I've had...ever...in the world. The world. You have to be tolerant enough of the very forward sweetness of this beer to be able to appreciate all the other complexity in, around, and behind it.
Can't get it near me as far as I know (believe me, I've looked), but had a bottle left from a trip to VT and tasted it for the second time last night. Check this beer out if you can get it!
They apparently use four malts, four sugars, four hops, and four yeasts to ferment it four times (the fourth being bottle conditioning). Sounds complicated.
I'm curious as to how many times you can ferment a beer outside of the bottle - an infinite amount? Do you think they filter out yeasties in between each stage of fermentation? Or just before bottling/adding conditioning yeast? Otherwise wouldn't you have an arsenal of bottle bombs on your hands?
Also, they say what kinds of sugars they use but don't give any hints about hops, malt, or yeast. Anyone care to speculate?
Can't get it near me as far as I know (believe me, I've looked), but had a bottle left from a trip to VT and tasted it for the second time last night. Check this beer out if you can get it!
They apparently use four malts, four sugars, four hops, and four yeasts to ferment it four times (the fourth being bottle conditioning). Sounds complicated.
I'm curious as to how many times you can ferment a beer outside of the bottle - an infinite amount? Do you think they filter out yeasties in between each stage of fermentation? Or just before bottling/adding conditioning yeast? Otherwise wouldn't you have an arsenal of bottle bombs on your hands?
Also, they say what kinds of sugars they use but don't give any hints about hops, malt, or yeast. Anyone care to speculate?