Fresh Hopwired 2013
Ahh, it is that time of year again. The days are getting shorter, the nights are getting colder and the leaves are slowly starting to turn brown. This also means that the good people in the hop business are busier than ever as the green little cones that we all love so much are ready to harvest.
Our long awaited cider is finally ready to hit the shelves, just in time for the silly season. It’s been almost a year since we approached one of the best cider makers in the country, Zeffer Brewing Co., and asked them to help us make a cider. Sam and Hannah were very keen to help and able to fit another batch in their busy schedule. So in April, they pressed 5 tons of Sturmer Pippin apples and fermented the juice. Simple as that, well not quite…
Grand Cru 2011.
Style: Belgian Quadrupel, aged for 16 months in Pinot Noir Barrels with Brettanomyces and Pediococcus.
Grand Cru started out as The Sultan. When we made this beer last year I filled 8 old Pinot Noir barrels and more or less forgot about it. The native bugs in the barrels kept fermenting the beer, making it slightly sour. To further enhance the funky character, I blended it with 2 barrels of a Flanders Red kinda thing, that has also been fermenting funky for about 18 months.