Posts Tagged “Brettanomyces”

Wild Belgian Pale Ale Collaboration with Upslope

By | February 7, 2014

Ferusfluxus

The time has come for Denver-based Crooked Stave Artisan Beer Project and Boulder-based Upslope Brewing Company to unveil the first installment of Crooked Stave’s Ferus Fluxus series – Wild Belgian Pale Ale. After nine months, the collaborative beer is ready for its highly anticipated release. For this unique barrel-aged project Upslope’s Limited Release Belgian Style [...]

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Ferus Fluxus Collaboration Series

By | January 20, 2014

MANIFESTOtwo

Ferus Fluxus, meaning “Wild Flow”, is the start of a collaboration series for us here at Crooked Stave. This series will allow us to work alongside fellow brewers to showcase the contrast that occurs from fermenting with Brettanomyces. The concept for this series came about after many late night discussions while drinking beers fermented with Saccharomyces, and [...]

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Wild Wild Brett Rouge Takes It Home

By | May 10, 2012

WWBR Bronze WBC 2012

We are fresh back from the 2012 Craft Brewers Conference held in San Diego, California. This year was a World Beer Cup year with the competition being held every two years. As we have only been making beers for a short time this was our first chance to enter our beers into any type of [...]

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New Brew Thursday featuring Crooked Stave

By | November 16, 2011

Crooked Stave New Brew Thursday

A few weeks back we were featured in an episode of New Brew Thursday. Stephen, Dr. Bill, Matt and the whole crew were out visiting for GABF and stopped in to pay us a visit. It’s a pretty in-depth interview covering many aspects of Crooked Stave and barrel-aged beers. Sit back, pour yourself a glass [...]

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Batch #3, L’Brett d’Or

By | March 5, 2011

Chad checking the sight glass

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 [...]

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Super Saison Friends League

By | March 5, 2011

Chad with Barrels

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 [...]

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Batch #2, Inception of the Barrel Inoculant

By | March 4, 2011

Barrel filling batch #2

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 [...]

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Batch #1 Wild Wild Brett

By | January 10, 2011

Primary in Barrel

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 [...]

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It Takes Malt to Brew

By | December 28, 2010

As we get closer to brewing our first couple of batches, ordering of raw materials such as malt, hops and spices as well as barrels and some small equipment has consumed most of my time. So many suppliers and new customer application sheets already filled out and still more to be done. The holidays have [...]

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