Shaun Hill revealed on Hill Farmstead's Facebook page today that he just received some Niepoort Port barrels, and is likely to fill them with an imperial stout and a barleywine. Judging by Hill Farmstead's barrel-aged lineup to date -- as well as basically everything that Shaun has done -- the beers should be fantastic.
The was followed by news via Twitter that Shaun also got some Pappy barrels:
Joyous times are ahead.
Tuesday, January 31, 2012
Oregon Live recently posted a piece on Cascade's new fermenter, excerpted below. Let's hope their prediction regarding Cascade Noyeaux is correct, as the beer has received excellent ratings and sounds like another gem from Portland. The description, courtesy of the BeerAdvocate profile page:
This one-of-a-kind NW sour is a blend of Belgian strong blondes aged in white port barrels with raspberries, then blended with select barrels of strong blondes that were aged on the toasted meat from the apricot nut, or Noyeaux.Noyeaux is currently #19 on BeerAdvocate's top American Wild Ales list. Here's the full excerpt from Oregon Live:
Ron Gansberg at the Cascade Barrel House wanted a 100-barrel fermenter (3100 gallons) in which to store the brewery's big-selling blends such as Kriek, Apricot and Noyeaux, but the diameter of such a vessel was too much for the available floor space. But if he went tall --- 18 feet tall --- he could just squeeze the tank into the taller portion of the brewery under the clerestory. That was no problem to Charlie Frye at Metalcraft Fabrication, and yesterday, Ron, Preston, Curtis and Beck raised the new tank, along with two forklifts, dollys, pallet jacks, a come-along, a dozen shackles, a few fathoms of strapping and my occasional help. It took four hours and was a shining example of brewerly ingenuity.
Posted by Michael Thorpe at 11:19 AM
Hair of the Dog and De Proef will be collaborating on a Flanders Red as part of De Proef's collaboration series. According to an article from Willamette Week, the beer will be named Flanders Fred, in reference to HotD's own Fred, which itself is an homage to craft-beer legend Fred Eckhardt. A summary of what's expected:
Expect the result to pack a tart cherry sourness and bone-warming boozy heat. It'll be perfect for aging, too. Too bad we won’t get to try it until this summer, as Sprints won’t actually brew the batch of Fred in Belgium until March. The collaboration beer should first see release through the former Michael Jackson Rare Beer Club in June, with full U.S. release in July.
Monday, January 30, 2012
Cantillon recently let fans know that they are reviving the old practice of utilizing amphoras, aka clay pots, for lambic fermentation. Read the story here. Additional pictures of the practice were posted on Cantillion's Facebook page. A preview image is above.
In other lambic news, here's a tidbit on the somewhat-lost tradition of Meerts, which is essentially a table lambic made from the second runnings of a lambic mash. It's something I'd like to try brewing in the near future.