Hill Farmstead thread

[iong516]

I'll be there, still not sure when though.

ISO Everett or S&S 4 pickitupformebro

 

[coldafpipes]

Any idea when this'll be open? I'm staying in Stowe for a weekend in late July and this would be awesome.

No idea.
I drove by yesterday and there was new exterior paint and a stacks of decking lumber. Hard to tell from their website or FB pages.

*not in b4 Os

 

[bsc]

from what I understand "ferulic acid rest" is generally used to get more "clove" flavor out of wheat... anyone else know more?

haven't ever really read of a brewer doing this rest outside of hefe brewing.

I read it as they are looking to get a little bit more phenolic flavor out of the wheat in the grist. In combination with a new yeast blend that makes sense to me.

That said, clove is never something I have tasted in Florence.

 

[Os]

haven't ever really read of a brewer doing this rest outside of hefe brewing.

I read it as they are looking to get a little bit more phenolic flavor out of the wheat in the grist. In combination with a new yeast blend that makes sense to me.

That said, clove is never something I have tasted in Florence.

I'm really curious as to what he's looking to add... I love Florence

 

[bsc]

all the clove references I see are referring to hefe-yeast, which makes sense.

I suppose some belgian yeasts could also give off that flavor but it isn't something I've ever thought I've tasted in any HF beer. I'm curious to taste once it comes out as well

 

[JulianB1]

I've done some lambic-inspired beers that effectively have a ferulic acid rest (in the sense that there's a rest at that temperature), but I've never noticed any clove-related phenols. Of course anything that was there could have been broken down by the brett and other factors over the extended aging.

 

[ncaudle]

my understanding is that the ferulic acid rest creates some clove like compounds (can't remember the scientific name) that the brett/bacteria can then further break down into other compounds... or something like that

 

[SecretSquirrel]

My drive is 1000 miles. The payoff is good enough to make it worthwhile once or twice a year.

yeah I'm 1017 door to door to HF 2x a year for 2 nights in Waterbury with a stop in the way home somewhere in NY

 

[pjl44]

Can we all just agree that if you're within the radius that has to adhere to the trademark, you're close, but if you're enough of a distance away where you can safely use "Farmstead" liberally, you're far?

 

[SecretSquirrel]

I heard a cheese maker in WI use the term Farmstead Cheese in a commercial for there cheese

 

[AutumnBeerLove]

They had Arthur and Convivial magnums at open yesterday.

Soigne* not Convivial

 

[lambandtunaphish]

I heard a cheese maker in WI use the term Farmstead Cheese in a commercial for there cheese

 

[SecretSquirrel]

that fat **** is was horrible comedian...

 

[ilovestouts]

I heard a cheese maker in WI use the term Farmstead Cheese in a commercial for there cheese

*their

 

[SecretSquirrel]

*their

thanks not sure what I would do w/o your knowledge

 

[DougOLis]

I heard a cheese maker in WI use the term Farmstead Cheese in a commercial for there cheese

Farmstead cheese is a classification of cheese that's produced on the farm that the milk comes from. Ironically, HF wouldn't even meet that definition and would fall under the less strict "artisinal" classification.

 

[coldafpipes]

Farmstead cheese is a classification of cheese that's produced on the farm that the milk comes from. Ironically, HF wouldn't even meet that definition and would fall under the less strict "artisinal" classification.

No, but srs I think Gene suggested it may do more harm for them than good. I don't care much about stuff until it ruffles my anti capitalist feels and aspects of the trademarking stuff has me more thinking huh? but I probably wouldn't have noticed it on the bottle. If it showed up on taplists I'd probably start to feel pissy.

#coolstory

 

[landrewg]

I really, really want some more Everett. GuisseppeFranco lambandtunaphish @anyoneandeveryone

 

[GuisseppeFranco]

I really, really want some more Everett. GuisseppeFranco lambandtunaphish @anyoneandeveryone

I've been up there once in the last year and a half. I actually do have a growler of Everett coming to me from JoeyPepper who's up there this week but that's about it. I'm sure one of these fine fellas here that live so close like OsLovesBeer can help you out.

 

[landrewg]

Are they going to bottle it this fall? Reg and/or BBA?

 

[Os]

I think I still have old bottles...

 

[Os]

I'm sure one of these fine fellas here that live so close like OsLovesBeer can help you out.

I'll go out for a bike ride tomorrow. If I pass by I'll let you all know

 

[ajfa531]

*their

I think he meant "that there cheese."

Also, one member posted the formal trademark application (or whatever it was) and HF specifically trademarked the term for varying styles of beer (e.g., ale, stout, porter, lager, etc).

- Joe

 

[axeman91821]

my understanding is that the ferulic acid rest creates some clove like compounds (can't remember the scientific name) that the brett/bacteria can then further break down into other compounds... or something like that

Because this all got me curious yesterday, the ferulic acid rest releases ferulic acid into the wort from the malt. Some yeast strains, most notably hefe yeasts, can convert the acid into 4-vinyl guaiacol, which is the source of the clove phenol. I'm guessing that, like you said, Shaun wants to see what his house culture will then break down and turn the 4-vinyl guaiacol into.

 

[raqnroll]

on to more interesting topics:

Variation of Florence today-experimenting with a different yeast blend, ferulic acid rest, modified hopping. Stainless. Bottles late July.

Was it announced that Florence was broken? I didn't hear that Florence was broken. It didn't taste like it was broken...(Please don't fix it...)

 

[Os]

Was it announced that Florence was broken? I didn't hear that Florence was broken. It didn't taste like it was broken...(Please don't fix it...)

I'd assume "variation" means it's a different beer and not a "new Florence"

 

[MikeG1]

I'd assume "variation" means it's a different beer and not a "new Florence"

Flo was a woman who saved me a bunch of money on my car insurance. In her honor we craft this Wheat Farmstead Ale using only the most progressive of brewing techniques.

 

[pjl44]

Flo was a woman who saved me a bunch of money on my car insurance. In her honor we craft this Wheat Farmstead Ale using only the most progressive of brewing techniques.

I normally don't go for these, but did enjoy this one.

Do you think pilot batches get placeholder names like 3rd cousins and uncles by marriage and whatnot?

 

[Fahmie25]

I normally don't go for these, but did enjoy this one.

Do you think pilot batches get placeholder names like 3rd cousins and uncles by marriage and whatnot?

they try it first, and if it's bad they just name it after one of the cousins they hate

 

[GuzzleMcBrew]

that fat **** is was horrible comedian...

Reported.