BarrelAgedSour
Active Member
Someone from Prairie.
Jake was the one who came from Prairie, replacing Jordan from Jester King who is now at Trois Dames. I have also heard that Jake left recently for Florida.
Someone from Prairie.
Wait what?!? So two brewers have left. Who the F is brewing the beer then and why has there been no member email about it?Jake was the one who came from Prairie, replacing Jordan from Jester King who is now at Trois Dames. I have also heard that Jake left recently for Florida.
I've been trying so much to get a response from Christian about our beers with no answer. The stuff I have had there has been good to great though so that promising.
I was just offered the brewery and will be taking over operations in early 2017. Look out for an email from me sometime during Trump's second term.
My friend is friends with Jake. I'll ask him if he knows any details. I heard about Jake leaving some time ago, at least three or four months. I don't think it was public knowledge at the time, though.
Make no mistake, I’m not going to have a bar across the street.
In rambling testimony consuming more than 45 minutes, Wall accused county officials of colluding with DeBenedetti, questioned whether his brew was safe to consume, questioned whether his farm was actually engaged in agriculture on a significant scale, suggested his farm might be lying about its hazelnut production, speculated patrons high on alcohol and drugs might crash their cars, called the county’s filing fee for appeals “un-American,” suggested the farm might be violating the Federal Clean Water Act and leveled various other allegations and accusations.
I'm very excited. Visited last weekend since I hadn't been there in awhile and I personally think they're making some very solid beers. The member beers just sound amazing.Anyone else stoked for the member beers? Sounds bonkers, cant wait to get the allotments...
I'm very excited. Visited last weekend since I hadn't been there in awhile and I personally think they're making some very solid beers. The member beers just sound amazing.
What are the member beers?
I was there last week and saw a bottle of each of them behind the counter. Asked what was up with them and was told that were members bottles.An Art Project in Bottle Form
Your six pairs of barrel aged beers are bottle-conditioning and will get labeled next week.
After two years since our campaign at the end of 2014, I am proud to say we are almost ready to unveil your Cellar Society beers. All six are now bottle-conditioning, with the finished labels set for application this coming week and next. A year ago, when we first began production and barrel aging beers for your reward, we had only been fully permitted and licensed for a single day. In other words, this has been a major priority for us from the start. As ever, thanks for your patience.
Your Cellar Society case is unlike any other collection of beer we know of. There are six pairs of unique, barrel-aged, bottle-conditioned beers—the best beers we have made over the course of a year in action with a crew of three (in addition to 35 different draft beers, two saisons in 750s, a table stout with truffled hazelnuts, and a canned pilsner). Also, the entire case of reserve beer stands together as one continuous image. I'm going to leave it there so it's still fun to see in person! Your six beers are:
WP1 - 6.2%abv - 22 IBU
Brutaal, meaning “bold, audacious and cheeky” in Dutch, was one of the first recipes we scaled up, an homage to Orval with farm-grown, wild plum yeast and spicy Golding, Hallertau, and Saaz noble hops. Good thing we also stashed three barrels of it in French oak with a mixed culture heavy on Brettanomyces strains, notably C. The result is pure funky goodness, an aromatic and complex barrel-aged Belgian pale ale.
OE2 - 6.1%abv -11 IBU
One of the best breweries in the world is Jester King. Going back many years we have a treasured friendship with their entire crew. So we were thrilled when we scored a stash of aged hops up here from Hill Country with which to brew into a new 100% barrel-fermented saison back in March of 2016. This beer takes on a life of its own as a coppery, rustic, old-world blended ale with gently aged, funky noble hops.
LO3 - 7%abv - 0 IBU
Instinctive Travels, our ever-changing dry-hopped saison, has gone through many iterations. In this version, it's dry-hopped with Hallertau Blanc and Mandarina Bavaria, then aged gently with Brett and Lacto in Old Tom gin barrels from our friends at Ransom Spirits. Some of you will recall the area of the barn where we have our cellar was formerly home to Francois Freres D’Oregon (now called Oregon Barrelworks and based nearby), a Burgundian-funded, traditional cooperage in which local barrel maker Rick De Ferrari crafted ultra high quality barrels from Oregon oak. (Back in 1995 I worked as an assistant to Rick, splitting oak trunks and stacking staves for air-drying for a summer. It’s fun to know that one of the barrels Rick coopered was used to age this brew.) It’s got the complexity of traditional, spicy saison with the juicy, tropical overtones of high-alpha hops and fragrant, juniper-y Old Tom Gin.
VP4 - 6%abv - 18 IBU
As soon as we emptied those delicious Brutaal barrels we knew we had to have something special ready for them. At the time we were pursuing the creation of a darker, more assertively bitter saison with an array of specialty malts including Munich, Vienna, Rye, and Chocolate. As hoped this new, tawny saison took on a palpable barrel funk, which, when blended with another cask of 100% oak fermented saison, springs to life with appealing tannins and leathery brett.
EL5 - 6.5%abv - 0 IBU
Baird Family Farms is a neighbor in Dayton, OR which has been growing legendarily sweet and juicy peaches since 1979. To make the penultimate beer in your Cellar Society 6 we obtained a raft of ripe fruit and added them—after pureeing by hand—to a single Old Tom Gin barrel filled with Sebastian saison and our “Amigos” house sour blend, cultured since the earliest days of buildout. After refermenting with those peaches and bottle-conditioning the beer has gone to truly delicious new places.
SE6 - 6.5%abv - 22 IBU
It’s fitting that SE6, the final beer in your Cellar Society allotment is a single cask of Sebastian Saison aged with a substantial quantity of farm-grown Brooks a.k.a. Italian plums from the same tree that gave us our first house yeast, now a component of many of our barrel-aged beers. After all, propagating that yeast successfully led to much encouragement. What we discovered is that a wild strain like this one we now call Sebastian is a finicky, sometimes slow-moving organism. But when given time to age, the results are truly worthwhile. The color of this beer alone has been a cause for excitement. As for the flavors we couldn't be much more pleased and excited about this barrel.
Note: at the most 250 bottles of each beer was produced. These six beers were brewed, blended, and bottled exclusively for the 100 members of the inaugural Cellar Society. A few kegs and a smattering of bottles shook out post-packaging for our library.
These six beers were all in glass by the end of October, thus bottle-conditioning continues. Two are close and the rest need a bit more time. There's no way to know exactly when they'll all have all attained the proper conditioning, but we are now shooting for February and will keep you posted as to an exact date, with at least two weeks' notice before a release party.
Hope everyone is having a wonderful holiday season! Come in and see us for a beer! Special thanks to The Wild Hunt, which is wrapping up for the year tomorrow. Their food cart was a terrific addition to the brewery this fall.
Cheers,
Christian
I am excited.
I was there last week and saw a bottle of each of them behind the counter. Asked what was up with them and was told that were members bottles.
Had a great time too. Despite it straight pouring down rain. Every beer I tried, ranged from above average to very good.
Why do you hate me.I ain't got **** going on today. Anyone wanna go to de Garde or Wolves & People? I can drive.
Why do you hate me.
I, for one, will be mighty happy when I can walk downstairs and get a 4 pack of Juice Box from Plaid Pantry on a random Tuesday.
Worst case is they don't distribute and I have to go 2 miles to the brewery to get a 4 pack or two.
I'm gonna be so much more drunker when this happens.
I'll be there around 1 if you finally wanna touch tips. 1st rounds on me.
Uhhh, maybe. I have to get there to get a crowler for my buddy but I don't know if 1pm is gonna be doable. I will let you know!
Touché-__________-
See page 5.What are the member beers?
Anyone hear how the city council meeting went on the 8th? As much of a dumpster fire that W&P has been so far, I don't want to see them get shut down by some stupid ass NIMBY Californian transplant
The way the bartender explained it when leftoverburrito & I were there Saturday was that the operation as it stands will not be impacted. Success by the NIMBY bro would just mean they can't do up to 18 events/year with food carts & such.
Edit: according to this article, the decision is expected on the 16th.
What time???
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