Our spring release is coming up the weekend of May 18-19th! As always, these beers will be released in conjunction with a celebration for our members at our tasting room. As these events grow we've decided to expand the time frame when you can pick up your allotment, so from 1-6pm on 5/18 and 5/19 we will have tastings of each of the new beers paired with delicious small bites, and live music!
New Beers Include:
Common Nectar – Our second collaboration blend with The Commons Brewery was matured on locally grown, whole Yellow Nectarines from Detering Orchards. Aromatic and juicy stone fruit notes balance the firm acidity of this mixed-culture ale. Despite a perceived medium-full body sweetness from the nectarine refermentation, Common Nectar finishes crisp and dry.
Terroir: Chardonnay – Continuing our series of wine grape-matured farmhouse ales, this bright golden-colored beer underwent a second fermentation on 2017 Chardonnay juice from Iris Vineyards and has notes of peach, honey and tropical fruit with subtle oak on the finish. It ends with medium acidity intertwined with a soft citrus peel note.
Touch of Brett: Galaxy – This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts,lending tropical fruit and spicy aromas. After aging, it was dry-hopped liberally with Galaxy hops, adding juicy layers of pineapple, peach and passionfruit. Join us on the journey as the hops and brettanomyces yeast evolve together over time.
Touch of Brett: Old Tom – This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts, lending tropical fruit and spicy aromas and then further matured in Old Tom Gin barrels for nearly 9 months with Brettanomyces lending flavors of citrus, juniper and pepper-like notes (club only beer)
Kind of Blue — Our light-bodied Belgian ale was matured on two varieties of blueberries grown next door at King Estate Winery, yielding a deep magenta color and bursting berry aroma. The oak aging layers in hints of vanilla and dry tannic notes while the secondary berry fermentation adds a firm acidity and complexity that will continue to develop and evolve over time.