Archive For The “Brewing” Category
Greetings, We are very excited to announce that we will hold a bottle release for Wild Wild Brett Violet on May 19th!!! In order to celebrate the completion of the Wild Wild Brett Series and bottle release for Wild Wild Brett Violet, we will be hosting a ROY-G-BIV Day (or Rainbow Day as it has [...]
St. Bretta is our 100% Brettanomyces Whitebier that was just released this week! Not only is St. Bretta an evolution of Wild Wild Brett Orange, but also it will be ever-changing depending on the fresh citrus available that season. For our spring release we decided to brew St. Bretta with fresh Minneola Tangelo. Each seasonal [...]
This is a beer that will tickle the senses..and is best summed up by our friend Nathan Zeender of Desjardin Brewing baroque beer: of, relating to, or having the characteristics of a style of artistic expression that is marked generally by use of complex forms, bold ornamentation, and the juxtaposition of contrasting elements often conveying [...]
With the previous batch transfered into barrels, I cleaned the fermenter and readied the brewhouse for batch #3. The following morning of February 16th I mashed in for the golden base beer which will over time become L’Brett d’Or. This beer is our Golden Sour, but with a twist. It is a 100% Brettanomyces primary [...]
On February 11th a big group of Colorado brewers got together for a collaborative brew called Buddha Nuvo to be released on April 16th at the 2011 Saison Festival held at Trinity Brewing in Colorado Springs. This years batch draws on the experience of many and is a unique collaborative effort. The idea behind the [...]
With the barrels in house and readied for beer, we decided to produce a batch that could condition all the barrels with our house sour cultures. The idea was that we brew a beer that finishes with a higher amount of unfermented sugars after fermentation giving a good environment for all the various souring critters [...]
On January 10, 2011 we brewed our inaugural batch of beer. The idea behind our first batch was to produce a beer primary fermented with 100% Brettanomyces yeasts. We thought why not take it a bit further and have the fermentation occur completely in used red wine oak barrels with a few strains of Brettanomyces [...]