Hill Farmstead thread

[NAD1983]

A little heavy on the An

 

[Hornet]

Clover is tasting pretty good right now. A little heavy on the Ann but Flora and Art are still distinctively there.

 

[MikeG1]

Her?

 

[regularjohn]

Clover is tasting pretty good right now. A little heavy on the Ann but Flora and Art are still distinctively there.

SecretSquirrel

 

[BadJustin]

SecretSquirrel

Should be able to get 2 zennes now, man.

 

[regularjohn]

Should be able to get 2 zennes now, man.

that heavy on ann factor is gonna go a long way in the trading world, plus cats

 

[matt_6]

Clover is tasting pretty good right now. A little heavy on the Ann but Flora and Art are still distinctively there.

"juicy"

 

[SecretSquirrel]

yawn.....

 

[MyGrandmaLovesCraftBeer]

"juicy"

Definitely juicy. I heard cats were getting $250 a bottle for it online.

 

[regularjohn]

yawn.....

 

[MyGrandmaLovesCraftBeer]

yawn.....

It is a great beer. I think you will enjoy it.

I would be interested to see what you think of Clover in a few months when you receive your allotment. Right now, it tastes a lot like Ann -with noticeable elements of Flora and Art there to compliment the overall beer- but I have the feeling that Flora will begin to play a bigger part in the overall flavor profile of the beer as it conditions in the bottle.

 

[MyGrandmaLovesCraftBeer]

In my naivete, I expected the blend to taste closer to a 1:1:1 blend of Ann, Art, and Flora. In reading the description of the beer, I see that ratios were not discussed.

My take on the beer is that Ann currently dominates the flavor profile, but over time, I could see the funk of Flora developing in the bottle to bring the beer some added depth in flavor while the wine barrel flavors of Art nicely round out the beer.

 

[SecretSquirrel]

It is a great beer. I think you will enjoy it.

I would be interested to see what you think of Clover in a few months when you receive your allotment. Right now, it tastes a lot like Ann -with noticeable elements of Flora and Art there to compliment the overall beer- but I have the feeling that Flora will begin to play a bigger part in the overall flavor profile of the beer as it conditions in the bottle.

Myself and the rest of my tasting group are looking forward to it....

 

[InfinityonTrial]

Had plans for a nice VT weekend, including getting lucky with Clover lasting until Saturday, only for the girlfriend to get sick Saturday morning and decide two hours into the drive up that she just can't make it and needs us to go back home.

Such is my luck.

 

[pepperhicks]

Had plans for a nice VT weekend, including getting lucky with Clover lasting until Saturday, only for the ex-girlfriend to get sick Saturday morning and decide two hours into the drive up that she just can't make it and needs us to go back home.

Such is my luck.

FTFY

 

[GreenMtnMike]

Had plans for a nice VT weekend, including getting lucky with Clover lasting until Saturday, only for the girlfriend to get sick Saturday morning and decide two hours into the drive up that she just can't make it and needs us to go back home.

Such is my luck.

I firmly believe that we make our own luck.

 

[AutumnBeerLove]

but I have the feeling that Flora will begin to play a bigger part in the overall flavor profile of the beer as it conditions in the bottle.

My take on the beer is that Ann currently dominates the flavor profile, but over time, I could see the funk of Flora developing in the bottle to bring the beer some added depth in flavor while the wine barrel flavors of Art nicely round out the beer.

Clover has been conditioning in the bottle for over a year and a half! I would not recommend sitting on it for months and months expecting something like you are describing.

 

[NAD1983]

My take on the beer is that Ann currently dominates

 

[rwitter]

Clover has been conditioning in the bottle for over a year and a half! I would not recommend sitting on it for months and months expecting something like you are describing.

Pfft what do you know

 

[lopejuice1]

Just drink half, pour some flora in and re-cap it. Problem solved. Make sure you wax it to really bring out all the rare flavors.

 

[AutumnBeerLove]

Pfft what do you know

I know that you shouldn't be allowed on social media platforms...



















and that you shouldn't be on your phone at work.

 

[Usofar]

I know that you shouldn't be allowed on social media platforms...



















and that you shouldn't be on your phone at work.

Referring to TalkBeer as a social media platform is pushing it...

 

[MyGrandmaLovesCraftBeer]

Clover has been conditioning in the bottle for over a year and a half! I would not recommend sitting on it for months and months expecting something like you are describing.

Knowledge. Dropped.

I doubt that I will ever get another taste of Clover but I appreciate the feedback.

 

[SecretSquirrel]

Referring to TalkBeer as a social media platform is pushing it...

this

 

[brentsdodgers]

Clover has been conditioning in the bottle for over a year and a half! I would not recommend sitting on it for months and months expecting something like you are describing.

This is too good. All I can hear in my head is Tim at Sante replying to anyone who ask how long they should hold onto a bottle the day they just bought it.

 

[Os]

Referring to TalkBeer as a social media platform is pushing it...

we are the least social people on the net...

 

[MyGrandmaLovesCraftBeer]

This is too good. All I can hear in my head is Tim at Sante replying to anyone who ask how long they should hold onto a bottle the day they just bought it.

Is there a reason why brewers and brewery staff have such a difficult time answering this question? It seems like a reasonable question to ask from the standpoint of the consumer. I find it difficult to understand why this is an acceptable question in the food and wine industry but such a contentious topic in craft beer.

As a purveyor of goods, fielding questions and formulating responses to inquiries about your product is expected.

 

[dabaloons]

Anybody from the Burlington or stopping in the Burlington area going to hill today?

 

[Os]

Is there a reason why brewers and brewery staff have such a difficult time answering this question? It seems like a reasonable question to ask from the standpoint of the consumer. I find it difficult to understand why this is an acceptable question in the food and wine industry but such a contentious topic in craft beer.

As a purveyor of goods, fielding questions and formulating responses to inquiries about your product is expected.

most breweries that I know of, release beers when they feel they are ready. Meaning, the beer is meant to taste the way you bought it at the time it was released. Sure some beers age well, but in beer that basically is only beers with wild yeast or bacteria (or brett). The nature of which (wild) is not something you can guarantee to develop the way you might anticipate. Add to that the variables of handling and storage and it would create a possible situation where the brewery is being blamed for something they cannot control.

 

[SeaWatchman]

we are the least social people on the net...

No, that honor goes to SecretSquirrel