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SSBrew - 728
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From a microbrewery (Dunloe) up in Davis - one of my bday presents.
An IPA...
Whyyyyyyyyy
PS: @TBC - should I just send my beer now :°(
result_1567969536685.jpg
 
Last edited:
IMG_6849.JPG

IMG_6850.JPG

Many camping beers and others not pictured. No cell service over the weekend.

IMG_6903.JPG

Then this gem back home. So complex and really good!
Escape (2018) by The Veil, bottled 10/10/18. Classified as a sour.
Untappd’s Description:
Some of you may remember a pilot batch of Escape we made a few months after we opened back in the fall of 2016. That batch was experimental and was meant to be a shorter term, fresher beer. We scaled that concept up and allowed for an extended maturation period in the barrels and the results were phenomenal! Escape clocks in at 5.8%. We start Escape by brewing a batch of Master Shredder(our house IPA) the same way we would as if it was going to be canned fresh. Instead of transferring the wort into a stainless steel fermenter with our house ale yeast, we take the batch of wort and transferred it into freshly dumped red wine French oak barrels. We then pitched a mixture of a few Brett strains and ferment the wort with 100% mixed Brett strains in primary, then inoculate with our house culture and condition for 12 months. After 12 months, we pulled Escape from the barrels and dry-hopped it with the same varietals/quantities as Master Shredder and conditioned on the dry-hops for approximately a week. We then pulled Escape off of dry-hops and bottle conditioned it for an additional 2 months in bottles. Pithy, juicy grapefruit flesh, tangerine peel, Riesling-like body, beautifully balanced tartness, bright white wine grape skin, subtle oak, with a hint of sticky, dank hop aromatics.
 
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pshankstar said:
View attachment 643462
View attachment 643463
Many camping beers and others not pictured. No cell service over the weekend.

View attachment 643464
Then this gem back home. So complex and really good!
Escape (2018) by The Veil, bottled 10/10/18. Classified as a sour.
Untappd’s Description:
Some of you may remember a pilot batch of Escape we made a few months after we opened back in the fall of 2016. That batch was experimental and was meant to be a shorter term, fresher beer. We scaled that concept up and allowed for an extended maturation period in the barrels and the results were phenomenal! Escape clocks in at 5.8%. We start Escape by brewing a batch of Master Shredder(our house IPA) the same way we would as if it was going to be canned fresh. Instead of transferring the wort into a stainless steel fermenter with our house ale yeast, we take the batch of wort and transferred it into freshly dumped red wine French oak barrels. We then pitched a mixture of a few Brett strains and ferment the wort with 100% mixed Brett strains in primary, then inoculate with our house culture and condition for 12 months. After 12 months, we pulled Escape from the barrels and dry-hopped it with the same varietals/quantities as Master Shredder and conditioned on the dry-hops for approximately a week. We then pulled Escape off of dry-hops and bottle conditioned it for an additional 2 months in bottles. Pithy, juicy grapefruit flesh, tangerine peel, Riesling-like body, beautifully balanced tartness, bright white wine grape skin, subtle oak, with a hint of sticky, dank hop aromatics.
Click to expand...

I picked up some of that Escape also! Currently in the cellar!
 
Immocles said:
Well folks, another 70 hour week of nights out of the way. Having one of my not so stellar IPA attempt, and heading to bed. Happy football season.

View attachment 643369
Click to expand...
Sorry man. Done more of those then care to say. Hated 12hr night shifts. Almost killed my self and others driving home a few times.

Local dudes Hefe...bit dry for me but taste good.
20190908_200400.jpeg
 

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