Hill Farmstead thread

[Adam Jackson]

70 just means i can go 80 now without too much hassle from the fuzz.

I make the trip 2-3 times a month, but i get free (ish) gas from work. The drive is actually relaxing when it's not snowing/freezing rain.

What segment is 70mph now? I need to update our maps over at TomTom ASAP. Our preactuality team may have already done it though.

 

[Don2]

its from right after the tolls (i think) all the way to the border, besides the Notch (obviously)

I took 89 back on thursday, and that's still 65, so i think it's just on 93.

Edit, from an online news report:

Gov. Maggie Hassan signed a bill into law Tuesday raising the speed limit effective Jan. 1 from 65 miles-per-hour to 70 miles-per-hour on I-93 from mile maker 45 between Exits 17 and 18 in Canterbury to the Vermont border. There’s an exception: the stretch through Franconia Notch.

 

[Ataraxia1]

70 just means i can go 80 now without too much hassle from the fuzz.

I make the trip 2-3 times a month, but i get free (ish) gas from work. The drive is actually relaxing when it's not snowing/freezing rain.

Please tell me when you might/are likely to go up

 

[Don2]

Please tell me when you might/are likely to go up

it's really dependent on work, the only time i really plan on going is a saturday here and there, usually in conjunction with a lawson's market.

 

[Adam Jackson]

Thanks DonFrap ill change it on Monday. The news quote is helpful. I can't just say "some drunk on a beer forum told me about this " when I make map edits.

 

[Frank1]

I've got to mention the improvement noticed on some of the latest releases. I remember having Sankt Hans last spring/year? and not understanding what the big deal was. Fast forward to the latest release this past fall and boom, soo good. Also, can say the same about Florence. I remember having it at pro-pig last spring-ish and not being impressed. Went up yesterday and only grabbed a couple of bottles thinking I'll just trade the second one away if it was the same. Cracked that lady open and she's head and shoulders beyond what she used to be. **** this is good. I'm not sure the adjustments Shaun has been making but he's got his **** dialed in. This beer is great. Can't wait to try Suarez. Woot!

In my opinion, the bottles that are coming out now are tasting JUST like the previous releases were about 6 months into aging. Sankt Hans was okay when it came out, a kinda DuPonty, fluffy and estery. Fast forward 6 months and it was starting to get a nice tartness to back that all up. The previous release of Florence is AMAZING at the moment, but the new one is just as good. Even Vera Mae seemed to take a minute to come into itself this time around, but holy **** are those bottles unreal right now.

In short, I can't wait for more saisons. They're the best right now that they've ever been and I see no reason this trend won't continue.

 

[vonnegut21]

Anyone have any special insight as to when Flora Cuvee and Madness 3 might be coming out? I need my Convivial fix but I also need everything Flora in my life.

 

[MikeG1]

Anyone have any special insight as to when Flora Cuvee and Madness 3 might be coming out? I need my Convivial fix but I also need everything Flora in my life.

I remember Shaun tweeting about a possible March release for Flora Cuvee a few weeks ago. Nothing on M&C 3 though. Also according to Twitter, a new bottle will probably be on shelf this Friday to replace Earl.

 

[JulianB1]

Shaun's latest Twitter post:

Hill Farmstead ‏@HillFarmstead1m
Brewing Being & Time.

 

[bahnfire]

Correct me if I am wrong, but based on the description of Being & Time that used to be on the HF website, it is essentially a lambic right?

100% Spontaneous (Coolship) and barrel fermented Ale. 50% Wheat Grist. Brewed in January 2011.

Crazy that the 2nd batch is being brewed when the first batch (from 2011) hasn't even been released yet. Lots of time (pun intended) going into this one.

 

[tehzachatak]

Correct me if I am wrong, but based on the description of Being & Time that used to be on the HF website, it is essentially a lambic right?

100% Spontaneous (Coolship) and barrel fermented Ale. 50% Wheat Grist. Brewed in January 2011.

Crazy that the 2nd batch is being brewed when the first batch (from 2011) hasn't even been released yet. Lots of time (pun intended) going into this one.

Maybe? Not enough info for me there. Also, it's 50% wheat, my understanding is that traditionally lambic is closer to 2/3 malt 1/3 wheat. But who knows!

Also, I read at one point (perhaps in this thread) that Being & Time batch one is "done" (and, I think, was as of last summer given that it was, at one time, on the bottle release list for like July or something like that) - just not released because it is being saved to be on-site only after the expansion is complete. Cannot verify this though.

 

[Number45]

Maybe? Not enough info for me there. Also, it's 50% wheat, my understanding is that traditionally lambic is closer to 2/3 malt 1/3 wheat. But who knows!

Also, I read at one point (perhaps in this thread) that Being & Time batch one is "done" (and, I think, was as of last summer given that it was, at one time, on the bottle release list for like July or something like that) - just not released because it is being saved to be on-site only after the expansion is complete. Cannot verify this though.

This is my understanding as well. Was told it would be used for on-site consumption only. In theory it's a style that will just keep getting better, so fine with me. Brewing multiple batches allows for some cool blending opportunities down the road too...

 

[Adam Jackson]

Sounds good. See you in 18 months B&T Batch 2

Being & Time Batch 1 was brewed around March 2011? http://www.hillfarmstead.com/main/2010/1/30/follow-your-passion.html unless that spontaneous batch ended up being Phenomenology of Spirit?

Just in a reference to how long this **** takes to come out from brew day to release, here's a May 2011 blog post that makes my mouth water - http://www.hillfarmstead.com/main/2011/5/20/so-many-things.html

Excerpt: (bold added on my end)

By the end of next week we'll have 40+ oak wine/port/bourbon barrels filled with Spontaneous
Fermentation, Oud Bruin (Elaborative 1?) and Buckwheat Rye Imperial Porter (released as a component of Madness 1/2 August 2013) (both brewed with
Will Meyers of Cambridge Brewing Company), Flanders Red (Prolegomena), Flora
(buckwheat/spelt barrel fermented Florence Saison), Art (wine barrel
fermented Arthur Saison) (June '12?), Ann (Sauvignon Blanc barrel aged Honey Saison) (July '12),
Mimosa (Sauvignon Blanc barrel aged Orange Saison... primary fermented with
B.Clausenii and tangello/tangerine juice and zest) (January '12), Damon (Russian Imperial
Stout aged Blanton's Bourbon Barrels) (January '12), Genealogy of Morals (Rye Coffee
Imperial Stout aging in Madeira barrels) (October '12) and - Birth of Tragedy (Imperial
Porter brewed with Coffee, Cinnamon, and Honey - aged in Bourbon barrels and
conditioned on Madagascar and Papa New Guinea vanilla beans) (Winter 2011). Nearly all of
these beers will be released around the winter holidays. All of the
intentionally "sour" barrels have been inoculated with nothing other than
our own house spontaneous cultures from our winter cool-ship projects. (PoS - August'13, Being & Time - done unreleased)
Thus, we are crafting a truly indigenous/chthonic flavor profile, unique
only to our brewery and Greensboro, VT.

I kind of wish Shaun would post updates like this still..sort of a barrel inventory. Like in may 2011, he was talking about beers that wouldn't come out for 2.5 years. And that's okay I mean I know the beer geeks and their stupid pre-trading are annoying but some of us like tracking this from a historical angle. I like keeping my own notes of where these things are in their life and tracking them.

So if Being & Time B2 is being brewed and spontaneously fermenting, it could be 18-24 months if we see it again or maybe not ever at all and it simply goes into a blended wild ale. That's the great thing about barrel aging.

==========

The only public mention of "Beyond Good & Evil" was a brief blip on FullPint in Summer of 2012 - http://thefullpint.com/beer-news/hill-farmstead-news-for-summer-2012/

Early next year we will begin releasing beers from our Bourbon Barrels. This includes a new beer tentatively titled: “Beyond Good and Evil” – An Imperial Stout brewed with Wheat and Maple Syrup…

We’ll also begin releasing various barrel treatment versions of “regular” release beers. Such as Bourbon Barrel Everett with Cacao Nibs and Coffee Beans…

Since then, BA Everett hasn't been released and Beyond Good & Evil was just bottled. Imagine the beer geeks anticipating an "early 2013 release" of that stout and it not arriving now until spring 2014. That's a good argument for them not documenting what they have in barrels I guess. So by that math, that's something like 18-22 months of barrel aging for good & evil. wowzerz.

I do hope BA Everett comes out soon though. Great Beer!!!!!!

 

[Frank1]

Maybe? Not enough info for me there. Also, it's 50% wheat, my understanding is that traditionally lambic is closer to 2/3 malt 1/3 wheat. But who knows!

Also, I read at one point (perhaps in this thread) that Being & Time batch one is "done" (and, I think, was as of last summer given that it was, at one time, on the bottle release list for like July or something like that) - just not released because it is being saved to be on-site only after the expansion is complete. Cannot verify this though.

Partially true. Batch 1 is in bottles, and they get drank occasionally. Mostly just to check in on how they are doing. They were going to be released, but it was decided that extended aging in the bottle would do well for the beer so they left it to age.

As for the lambic question, it's very, VERY similar but can not be called lambic since it's in the USA. It's more of an American Spontaneous Ale

 

[Adam Jackson]

Also, I read at one point (perhaps in this thread) that Being & Time batch one is "done" (and, I think, was as of last summer given that it was, at one time, on the bottle release list for like July or something like that) - just not released because it is being saved to be on-site only after the expansion is complete. Cannot verify this though.

This is correct. The Phase 2 expansion to be completed Summer - October 2014 (sorry I've heard a lot of different information) would have a planned on-site tasting room where patrons can enjoy Hill Farmstead beers. Being & Time would be allowed on site only consumption.

 

[ShawDeuce221]

snip

I dig the detective skills, srs. But I don't think the Oud Bruin was Elab One, simply b/c that was a collaboration with Crooked Stave and Jackie O's. I would assume that Shaun would give Will credit if he was in on that brew. Maybe that Oud Bruin isn't ready yet or got blended into another beer...or (hope everyone is sitting down) even got dumped.

Also, no one outside of the employees at HF knows what he has in barrels. There may have been some other batches of Being & Time brewed, coolshipped, and are sitting in barrels and Shaun just forgot to blog about it, tweet it, or bookFace it. Who knows?

As for the lambic question, it's very, VERY similar but can not be called lambic since it's in the USA. It's more of an American Spontaneous Ale

Agree to disagree on this one, it's a beer brewed in the lambic style. I understand HF will not do this, but if they named it "Hill Farmstead - LAMBIC"...big letters across the label L-A-M-B-I-C. Would you not buy it b/c he called it a lambic? Same goes for Kölsh, Czech Pils, and any of the other "regional" beer styles.

 

[Osyrus]

The Oud Bruin was Elab 1.
The Will Meyers collaboration was Prolegomena, not Elab, and CBC was given credit.

 

[falc0n26001]

I dig the detective skills, srs. But I don't think the Oud Bruin was Elab One, simply b/c that was a collaboration with Crooked Stave and Jackie O's. I would assume that Shaun would give Will credit if he was in on that brew. Maybe that Oud Bruin isn't ready yet or got blended into another beer...or (hope everyone is sitting down) even got dumped.

Also, no one outside of the employees at HF knows what he has in barrels. There may have been some other batches of Being & Time brewed, coolshipped, and are sitting in barrels and Shaun just forgot to blog about it, tweet it, or bookFace it. Who knows?


Agree to disagree on this one, it's a beer brewed in the lambic style. I understand HF will not do this, but if they named it "Hill Farmstead - LAMBIC"...big letters across the label L-A-M-B-I-C. Would you not buy it b/c he called it a lambic? Same goes for Kölsh, Czech Pils, and any of the other "regional" beer styles.

The reason people differentiate lambics as opposed to the other regional styles is because the terroir of the region of Belgium in which these beers are made is not something that can really be emulated anywhere else in the world. Meanwhile, the defining regional characteristic of a beer such as a Czech Pils is the hardness/softness of the water, which is simpler to re-create. Lambics have an assortment of dozens, if not hundreds of different strains of various wild yeasts and bacteria which is really dependent on where the beer is located when it is made.

 

[ShawDeuce221]

The Oud Bruin was Elab 1.
The Will Meyers collaboration was Prolegomena, not Elab, and CBC was given credit.

Correction noted on the Oud Bruin, just threw me off with the

(both brewed with Will Meyers of Cambridge Brewing Company)

part

 

[BorisKarloff]

This is correct. The Phase 2 expansion to be completed Summer - October 2014

Hoping this means the expansion is finished by early October - my fiancee and I are going to be in VT next October for our honeymoon!

 

[Adam Jackson]

Hoping this means the expansion is finished by early October - my fiancee and I are going to be in VT next October for our honeymoon!

Small brewery with an awesome staff but that means dates change often. I'm guessing July, there will be more certainty of when thing are done.

I hope I'm still living in Vermont when it's done. It's been insane seeing all of the changes.

 

[Adam Jackson]

Looking at labels and checking with friends, it looks like the Oud Bruin referenced in that blog post brewed with Will became Prolegomena which if I remember correctly was just recently brewed again.

Elaborative 1 as ShawDeuce22 references was a collaboration with CS & J'Os. At least I can confirm the Will collab was released as prolegomena.

=====
Edit: nevermind https://twitter.com/HillFarmstead/status/323791312795086848

Here's RB's description:

Tart Brown Ale brewed with Ohio Walnuts. Aged 18 months in a variety of oak barrels with culture from each of the 3 participating breweries ... in friendship with Brad at Jackie O’s and Chad at Crooked Stave. Brewed in November 2011. 375ml.

So Prolegomena brewed early 2011, Elab 1 brewed late 2011.

 

[Adam Jackson]

This whole documentation stuff is stupid I give up

 

[DWhite]

Anyone in VT this weekend?

 

[GuisseppeFranco]

Anyone in VT this weekend?

No, the state was evacuated. Sorry.

 

[raqnroll]

Picked up a Norma this afternoon about 1pm. Along with Florence and Convivial. They has PoS as well. Just a couple of people hanging around.

 

[vonnegut21]

Picked up a Norma this afternoon about 1pm. Along with Florence and Convivial. They has PoS as well. Just a couple of people hanging around.

It was odd to be the first ones in line only getting there at 11:45. Super chill line, no limit on growler fills, and Norma and PoS on the shelf? The perfect HF trip.

EDIT: Other than the snow. I feel bad for the dude that got stuck on Taylor Rd and walked a mile+ to the brewery. Gotta respect his dedication though.

 

[Adam Jackson]

I feel bad for the dude that got stuck on Taylor Rd and walked a mile+ to the brewery. Gotta respect his dedication though.

Pffft. I've had worse.

 

[tehzachatak]

Odds Norma on the shelf tomorrow AM tomorrow at open? 0%, right?

 

[Osyrus]

Odds Norma on the shelf tomorrow AM? 0%, right?

Correct. They are closed in the AM.