Hill Farmstead thread

[iong516]

After trying my first Poetica Friday and Saturday, I'm in love. I'm hoping after an experimentation period they can scale up and bottle/growler or start sending out kegs...

 

[Resuin]

Poetica 2 is ludicrously good. How do you brew a beer that looks this good??? (Pic was from Damon release).

 

[jammery]

After trying my first Poetica Friday and Saturday, I'm in love. I'm hoping after an experimentation period they can scale up and bottle/growler or start sending out kegs...

I don’t think it will ever be sold outside the brewery. I think the best we can hope for is having some form available on draft at the brewery year round.

 

[Debokle]

After trying my first Poetica Friday and Saturday, I'm in love. I'm hoping after an experimentation period they can scale up and bottle/growler or start sending out kegs...

Doubt it would happen, but 500ml bottles (like that one incredible run of Mary in 2017) of Poetica would be killer.

 

[MikeG1]

I don’t think it will ever be sold outside the brewery. I think the best we can hope for is having some form available on draft at the brewery year round.

It was tapped at Armsby Abbey this year.

 

[jammery]

It was tapped at Armsby Abbey this year.

I hate you.

I was going to add besides kegs to special events but I’m on beer and HF syrup.
But beyond that...

 

[iong516]

I don’t think it will ever be sold outside the brewery.

Doubt it would happen

Ok, but why?

 

[Debokle]

Ok, but why?

A lot of what is great about Poetica is how it's poured. That thick layer of foam highlights the beer's expressive profile. This would be lost on people pouring 'boss pours' to even what most would consider a normal beer pour.

 

[jammery]

Ok, but why?

I think a lot of time and effort goes into making a fairly small amount of this beer as is. Seems like 5-6 months to make including a few months in oak puncheons. So time is a factor and it would take a lot of space to make enough to have it available for growlers or regularly distributed kegs.
Plus based on the description, upscaling this beer might be antithetical to its purpose, which the brewery describes as a singular experience.

 

[iong516]

Thanks for the replies.

For the strictly selfish purpose of wanting to drink it more often than the few times a year I'll be able to make VT trips, I hope it's eventually available to go once in a while or even regularly. In a world of barrel aged beer that turns out too sour too often, Poetica is such a welcome change. We didn't expect Hill cans were going to be a thing, but this week I have a fridge full of a variety of them, so you never know...

 

[jammery]

Thanks for the replies.

For the strictly selfish purpose of wanting to drink it more often than the few times a year I'll be able to make VT trips, I hope it's eventually available to go once in a while or even regularly. In a world of barrel aged beer that turns out too sour too often, Poetica is such a welcome change. We didn't expect Hill cans were going to be a thing, but this week I have a fridge full of a variety of them, so you never know...

Oh I agree. I’m just trying not to set myself up for future disappointment. I think I was up there 9 times this year and only got to drink it at FoFA (Thursdays are my worst day to travel). I would love it if it was onsite all the time.

 

[iong516]

Oh I agree. I’m just trying not to set myself up for future disappointment. I think I was up there 9 times this year and only got to drink it at FoFA (Thursdays are my worst day to travel). I would love it if it was onsite all the time.

Sounded like things may be going in that direction from this trip's info... hope so! I had it Friday and Saturday this trip but have missed it multiple times before when it was Thursday only.

 

[Mikecap]

A lot of what is great about Poetica is how it's poured. That thick layer of foam highlights the beer's expressive profile. This would be lost on people pouring 'boss pours' to even what most would consider a normal beer pour.

The slow pour (and the side-pull tap) is definitely part of it, but I can slow pour many beers and they won't taste that good - there's something magical about Poetica. Slow-poured pils is not a new phenomenon, it just hasn't been widespread in the US because most Americans are too impatient to wait 3 minutes for a beer to be poured - we're usually done with it by then. Americans also get annoyed when poured a shaker pint of Bud that has some foam on top. Side-note, I need to get to Bierstadt and try their Slow Pour Pils.

That said, I do agree with you. It's almost like trying to package a cask beer - the cask is what gives the beer its character; it cannot be replicated in a can, bottle, growler, or a 40 oz. wrapped in a paper bag.

 

[iong516]

Poetica 40 oz. wrapped in a paper bag.

This should be the only to-go format, with artisanal paper packaging... I S O

 

[Stewmeister91]

The slow pour (and the side-pull tap) is definitely part of it, but I can slow pour many beers and they won't taste that good - there's something magical about Poetica. Slow-poured pils is not a new phenomenon, it just hasn't been widespread in the US because most Americans are too impatient to wait 3 minutes for a beer to be poured - we're usually done with it by then. Americans also get annoyed when poured a shaker pint of Bud that has some foam on top. Side-note, I need to get to Bierstadt and try their Slow Pour Pils.

That said, I do agree with you. It's almost like trying to package a cask beer - the cask is what gives the beer its character; it cannot be replicated in a can, bottle, growler, or a 40 oz. wrapped in a paper bag.

Does Hill have one of those Czech Pilsner taps? I worked for Pilsner Urquell for a bit and the side pour with the nozzle under the head would create what they called a wet head, which made it much thicker and more enjoyable.

Not overly versed in that science but know the tap under the head was a big factor and seemingly a no no in most bars because of infection, cleanliness. But common practice in Europe?

 

[Thevicster]

A lot of what is great about Poetica is how it's poured. That thick layer of foam highlights the beer's expressive profile. This would be lost on people pouring 'boss pours' to even what most would consider a normal beer pour.

I don't think this is true at all. One of the great things about Suarez beers is how it's poured at the brewery, and people not only can but do duplicate the incredibly thick, ice cream pours that Dan and crew do there, likewise duplicating the expressive profile of their beers

 

[Mikecap]

Does Hill have one of those Czech Pilsner taps? I worked for Pilsner Urquell for a bit and the side pour with the nozzle under the head would create what they called a wet head, which made it much thicker and more enjoyable.

Not overly versed in that science but know the tap under the head was a big factor and seemingly a no no in most bars because of infection, cleanliness. But common practice in Europe?

Oh yeah.

 

[BadJustin]

I don't think this is true at all. One of the great things about Suarez beers is how it's poured at the brewery, and people not only can but do duplicate the incredibly thick, ice cream pours that Dan and crew do there, likewise duplicating the expressive profile of their beers

They get close, but you can tell a home job v the real deal

 

[JulianB1]

They get close, but you can tell a home job v the real deal

It pretty much can't be done without the right style of tap, specifically those Micromatic Flow Control taps or equivalent.

 

[Debokle]

I don't think this is true at all. One of the great things about Suarez beers is how it's poured at the brewery, and people not only can but do duplicate the incredibly thick, ice cream pours that Dan and crew do there, likewise duplicating the expressive profile of their beers

I'm not saying it couldn't be duplicated, it just often wouldn't on people not knowing how to pour it correctly verses it always being poured correctly at the brewery.

 

[Debokle]

Does Hill have one of those Czech Pilsner taps? I worked for Pilsner Urquell for a bit and the side pour with the nozzle under the head would create what they called a wet head, which made it much thicker and more enjoyable.

Not overly versed in that science but know the tap under the head was a big factor and seemingly a no no in most bars because of infection, cleanliness. But common practice in Europe?

They don't use their Czech tap for poetica yet. Testing it out on Mary first to get the hang of it. They do pour poetica with the tap under the head.

 

[Mikecap]

Testing it out on Mary first to get the hang of it.

How dare they treat Mary like that.

 

[MikeG1]

Just wanna chime in and say that this batch of Marie is straight fire. Probably the best batch I've tried Thanks davey101 for the cans!

 

[BSimp603]

Little fake left/go right with the Norma boxes released well after opening.

Also, hot take: Mary is better than Poetica. Please don't fite me.

 

[teddyarrowhead]

Little fake left/go right with the Norma boxes released well after opening.

de Garde pulls this move as well sometimes. Waits until the line of potential shitlords and flippers is gone, and then puts random magnums out a couple hours later when the regulars show up.

 

[Stewmeister91]

de Garde pulls this move as well sometimes. Waits until the line of potential shitlords and flippers is gone, and then puts random magnums out a couple hours later when the regulars show up.

Don’t have any issue with it. Give the evening folks a little juice

 

[BSimp603]

Don’t have any issue with it. Give the evening folks a little juice

It’s almost an unsolvable issue, because sometimes the regulars are under a time crunch and need to show up at open. Even on weeks with no “big” release.

I say this being totally fine missing out on the Norma box, but if I missed an Aaron vertical or some ****, I’d say some very butthurty words.

 

[Shakedwnst]

Do they at least announce it in the taproom when they do that? Really don’t care what bottles I come home with, but if I’m lucky enough to be there for a mid day release would be bummed to miss it.

Selfishly asking because I’ll be up in a couple weeks

 

[diesehrl]

Do they at least announce it in the taproom when they do that? Really don’t care what bottles I come home with, but if I’m lucky enough to be there for a mid day release would be bummed to miss it.

Selfishly asking because I’ll be up in a couple weeks

When I was up on Wednesday, there was no announcement. I just happened to re-check the retail side on a whim and noticed the Norma pack sitting by the POSs where the Arthur mag previouly was.

 

[Debokle]

PSA: Winnimere season has begun, on sale at Willeys