Hill Farmstead thread

[omgeezo]

How is art tasting

 

[smo]

ha! I just need to find a way to justify the frequent trips and $10 HF Saisons was the only way of doing it.

We all try to justify it that way bro... my favorite part is trying to explain it to the wife. haha

 

[Timmush1]

I am working on the recipe for "Rustled Jimmies" as we speak.

 

[SeaWatchman]

I mean... I thought Nordic Saison was pretty good.

Now back to your regularly scheduled rustling.

 

[Os]

anyone crack a Bliss or Peleg lately?

 

[Frank1]

anyone crack a Bliss or Peleg lately?

Bliss is money as of 3 weeks ago.

 

[Os]

Bliss is money as of 3 weeks ago.

I need to open one soon... maybe this weekend

 

[supremepie]

Had a bliss last week, doing wonderfully.

 

[smo]

Bliss is money as of 3 weeks ago.

Frank - sorry we missed you man, Kate took care of us Saturday night though- she said you're the reason they always run out of biscuits. hahaha

 

[Respirologist]

Opened a 5/2014 Anna last night. Drinking wonderfully.

 

[tehzachatak]

Opened a 5/2014 Anna last night. Drinking wonderfully.

Speaking of 5/14... I opened a 5/2014 Arthur like 10 days ago and detected quite a lot of acetic acid. First time I have ever had that experience with a HF saison. Just an off bottle? Anyone else?

 

[ncaudle]

anyone crack a Bliss or Peleg lately?

opened both in the last 3-4 weeks.
Bliss was great and Peleg really surprised me. don't go into Peleg thinking "old ale", think of it as a dark sour

 

[ncaudle]

Speaking of 5/14... I opened a 5/2014 Arthur like 10 days ago and detected quite a lot of acetic acid. First time I have ever had that experience with a HF saison. Just an off bottle? Anyone else?

opened a 5/14 Arthur last week and it was drinking just as great as it has been since fresh

 

[Os]

opened both in the last 3-4 weeks.
Bliss was great and Peleg really surprised me. don't go into Peleg thinking "old ale", think of it as a dark sour

yeah, I expected sour by the description.

 

[ncaudle]

yeah, I expected sour by the description.

I was only saying that as a few people who had some of the bottle I opened couldn't get past the fact it was called a old ale

 

[Shilt]

I was only saying that as a few people who had some of the bottle I opened couldn't get past the fact it was called a old ale

This guy.

 

[ncaudle]

This guy.

you weren't the only one

 

[OnryAndMean]

Oddly enough, I expected and hoped it would be a dark sour, so I was pleasantly surprised

 

[Auror]

Yeah it's one take on a "traditional" old/stock/stale ale. Brettanomyces was named British fungus since many of those British styles pre-WW1 were made with it directly (or as part of a mixed yeast blend) or they were aged on wood with it resident.

 

[Respirologist]

I've never had Peleg as i'm not a fan of the style.

Here is the description (from the other site) and note the last sentence.... It's not going against the grain. It's going traditional from my understanding.

Old Ale
Description:
Old Ales, also referred to in the past as "Stock" Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name.

Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.

 

[Respirologist]

Beat me to it Auror

 

[ncaudle]

^^ all very true. most people think of old ales now as similar to barleywines though, even if told "traditional"

 

[JulianB1]

What's the current stemware glass available? I have a friend who's going to be up there on Saturday and am wondering if it's different than the one I got last November (black etching).

 

[Resuin]

What's the current stemware glass available? I have a friend who's going to be up there on Saturday and am wondering if it's different than the one I got last November (black etching).

They have blue printed full size ones (see pic below) as well as standard (white print) tasting glasses for sale.

 

[chaggy5]

Quiet in here. Well....made my first trip up yesterday. Got there at 1015, number 5 in line. Got in and got growlers and bottles and was out and back on the road by 1245. Kind of a rushed/cannonball run, but it was nice to finally get up there and spend a ton of money. The drive isnt THAT bad from CT, will be doing it again once I drink through what I got. Seems like Art lasted the day and is available today for the first 20 people. Good luck to those going today

 

[Os]

yeah, add at least an hour and a half to your drive and that's what I'm doing almost once a month. hahaha

 

[chaggy5]

yeah, add at least an hour and a half to your drive and that's what I'm doing almost once a month. hahaha

Shortly moving to NYC, so I think I need to get in another run up before my drive up there also increases by about the same

 

[JulianB1]

My buddy is going to be there on Saturday, hoping it's still 2 cases of Arthur/person then. I think he has 2 friends going with him (along with the 10 growlers I handed off to him).

 

[Josh2]

Hey JulianB, is your buddy going to be up at HF Saturday and willing to pickupforastranger?

 

[MordorMongo]

How about that Art?


Drinking well?