Fermentis has completed significant upgrades at Algist Bruggeman, improving the microbiological quality of its brewing yeast. 
With spring well and truly sprung, we highlight three new fruit beer releases as we reach ideal weather for the style. 
The brewery will be celebrating the milestone limited release with a complimentary tasting, including other new beers, on 29 August. 
As someone with a "beer-centric" palate, it is often difficult for me to find cocktails that I enjoy. When I go to a cocktail bar and order something that sounds interesting, the flavors are often overwhelmingly concentrated, and the balance tends to be either super-sweet or super-boozy. The 20-30+% ABV of most cocktails also makes them rough to drink at the same rate you would a beer...
So, I thought it would be interesting to invent a few cocktails inspired by the balance and flavors of some of my favorite beer styles. If you want to drink something that tastes exactly like a beer… drink a beer! These cocktails are “inspired” by the flavors in the style and the overall balance of the style in terms of alcohol-bitterness-sweetness, they aren’t meant to be “ringers” for drinking a given beer. I'm also trying to avoid "uncommon" ingredients... although some of these may take a little searching at a specialty grocery/liquor store or online.
I’m not an experienced bartender or mixologist, if you try one of these let me know what you think and if you have any suggestions!
Gin and Tonic is my standard cocktail order because it isn't too strong or too sweet, and the bitter/herbal notes are something I appreciate. I also find Ramos GIn Fizz to be a fun one, with the added body of an egg white and cream, and more citrus from lemon juice and orange blossom water. In this "Hazy IPA" inspired riff, I swapped out the tonic for aromatic hop water. To replace the malt sweetness and enhance the juicy flavors from the hops I added orange juice. To keep it from being too one-note orange, I added New Zealand Sauvignon Blanc, which contains high concentrations of many of the aromatics produced by Thiolized yeast and found in New Zealand hops. An egg white helps to add haze, foam, and body.
Recipe
In a shaker, combine:
1.5 oz Bombay Dry Gin
1.25 oz Orange Juice
1.25 oz Oyster Bay Sauvignon Blanc
1 Egg White
Dry shake 10 seconds
Pour into a glass, then top-up with:
6 oz Hop Water
6.7 % ABV
Ingredient Notes: The Hop Water you choose is up to you. I've enjoyed the ones from breweries as well as places like Hoplark. You can also make your own with carbonated water and some hop terpenes (I like the ones from Abstrax). Use pasteurized egg white if you are worried about the risk of salmonella. If you don't like orange, try mango or another juice that appeals to you.
Tasting Notes
Smell - Winey tropical-citrus. Slight herbal from the hops and gin. Doesn't read obviously juniper.
Appearance - Very pale, very hazy. Great sticky head.
Taste - Pleasantly sweet. Good balance of the juice and wine, without either dominating. The gin provides some depth, but again not overtly gin-y. The hop water brings herbal complexity without dominating the other ingredients with "hops."
Mouthfeel - Medium-light body, light carbonation.
Drinkability - Light and bright, citrusy.
Changes for Next Time - Certainly could add a few drops of hop terpenes if you want to send it more hoppy. Some hopped bitters could be a nice addition if you like a little more bitterness.
Thanks to Audrey, I've really come to enjoy fortified wines like Port, Sherry, and especially Madeira. It's traditionally made by halting fermentation with an addition of brandy to preserve the sweetness of the wine, then aged at elevated temperatures. The result is a like a concentrated barrel-aged English barleywine, woody, with dried fruit, and pleasant oxidative notes. I added Rye Whiskey to elevate the vanilla notes. Malta is essentially unfermented wort, but tends to have big caramel and malt extract notes from pasteurization. It helps by lowering the alcohol without thinning the cocktail, adding a little carbonation.
Recipe
Combine together:
.5 oz Bulleit Rye (95 Proof)
1 oz Broadbent 10 Year Verdelho Madeira
1 oz H&H 10 Year Sercial Madeira
Stir, then top with:
2 oz Malta India (or Malta Goya)
14.0% ABV
Ingredient Notes: Madeira comes in various sweetness levels, the really sweet ones are too sugary for my tastes in this. Sercial is the driest and Verdelho is off-dry, but find ones that work for your palate.
Tasting Notes
Smell - The vanilla/oak of the rye leads. Rich dried fruit behind it. There is some maltiness there, but definitely tastes like a really aged-out barleywine without any fresh graininess. Boozy, hotter than I'd expect from an English barleywine.
Appearance - Deep leathery brown. Good clarity. No head.
Taste - The Maderia really gives it an "aged" character, lots of raisin and date. The Sercial especially gives it a fun oxidative weirdness, and a faint acidity. There is a "sugary" sweetness, along with some alcohol warmth. Subtle bitterness.
Mouthfeel - Almost flat, "barrel sample" generously. Not quite as full as a real barleywine, but not watery or thin by any means.
Drinkability - This is one of the more evocative ones, really has a lot of the flavors you'd expect from a barrel-aged barleywine. It's a little sweet for me, but so are a lot of barleywines.
Changes for Next Time - Wish it had a little more carbonation. Otherwise it really satisfies that English Barleywine itch.
One of the classic inclusions in the microbe blend for Flemish Red/Browns (e.g., Wyeast Roeselare) is Sherry Flor. This oxidative yeast forms the pellicle on sherry and produces the characteristics aldehydes that give sherry a nutty/fruity aroma. Oloroso is more "microbe" forward, funkier, while PX is more sweet and dried fruit (especially raisin). The acidity of the grapes needs a little help to mimic the classic examples of the style, so inspired by shrubs I added both vinegar and kombucha. The blend of sherries, sweetness of the kombucha, and amount of vinegar are all variables you can adjust.
Recipe
Combine together:
.5 oz Lustau Oloroso Sherry
.5 oz Lustau PX Sherry
.25 tsp Balsamic Vinegar
Stir, then top with:
3 oz Wild Bay Elderberry Kombucha
4.6% ABV
Ingredient Notes: The kombucha choice is tricky, a cherry kombucha is a nice choice if you are looking to replicate a fruited version of the style. For my palate I'd avoid those kombucha with stevia or other non-sugar sweeteners. Cream Sherry is a blend of Oloroso and PX and could be a stand-alone replacement (although you the flexibility or tweaking your blend).
Tasting Notes
Smell - Fun mix of red fruit and raisins. A little oak/almond. The elderberry works well compared to some other kombuchas since it isn't as distinct as cherry, strawberry et al. I like the Wild Bay since it doesn't have stevia or other non-sugar sweeteners.
Appearance - Clear, more amber than red. Color is about right. Not much foam.
Taste - Pleasantly sweet. Tart, with just a touch of vinegar. It has a good blend of fresh and dried fruit flavors, plum, fig, raisin etc. A little oaky. Has that classic Belgian Red balance with sugar balancing the acid.
Mouthfeel - Medium body, pleasant low carbonation.
Drinkability - This is a super interesting result for low ABV.
Changes for Next Time - Misses the maltiness of the real version, but it has the fruitiness, acid, oak, age. For a low ABV cocktail it really delivers, with the fermentation of the kombucha helping stretch the Sherry.
Flavored beers are one of the "easiest" points of entry since they already have big flavors that aren't from malt, hops, or yeast. That said, it seemed like a waste of time to make a smoothie sour cocktail. Coffee stout is still a stout, and seemed like a nice place to work in bourbon since it usually includes some barley and brings big oak aromatics that work well in stouts. A little Malta again provides body, sweetness, and a touch of carbonation.
Recipe
Combine together:
4 oz Cold Brew Coffee
1 oz Kahlua
1 oz Bourbon
Stir, then top with:
2 oz Malta India
7.5% ABV
Ingredient Notes: I should probably have sourced a "better" coffee liquor, but Kahlua is what we had on hand. Homemade cold brew would work just as well, if not better.
Tasting Notes
Smell - Big coffee nose, with some vanilla. It reads caramel malty, but not roasty.
Appearance - Deep brown, with red at the edges when held to the light.
Taste - Has a pleasant sweetness, certainly sweeter than a typical coffee stout thanks to the simple sugars. Nice note of bourbon woody/vanilla in the finish
Mouthfeel - Medium body, light carbonation.
Drinkability - I really like this one, more coffee-focused than a stout usually is, but the other notes round it out.
Changes for Next Time - I think this one straddles the line between traditional coffee stout and pastry stout. A little sugary compared to a classic stout.
This has been fun for me to work on the last couple months. I'll probably make a Part #2 if there is interest... already playing around with a West Coast Grapefruit IPA, Pastry Stout plus plans for Wit, Rauchbier, and Saison!
Shoot me a line if you try any of these out, or if you have suggestions or other ideas!
What's behind the collaborative nature of the global brewing community?
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This week I take a look at fermentation considerations when brewing a very high gravity beer such as an Imperial Stout or Barley Wine. Last week in Part 1, I covered several methods for achieving a very high starting gravity. Selecting Your Yeast Now that you have a high gravity wort, you need to consider […] While I love the pure expression of malt, water, hops, microbes, barrel, and time... fruit can make a fantastic addition to a barrel-aged sour. From a "sales" standpoint it is also easier to explain the difference between beers with fruit, than those with subtle differences in grain bill or microbes. Most people know they like cherries, plums, and raspberries... they may not know they enjoy horse blanket, minerality, or rubbery notes.
This is the third in a series of posts updating my thoughts from American Sour Beers ten years ago. The two beers featured below (Jammiest Bit and Fruit of Many Uses) were both part of the first shipment of the Sapwood Cellars Out of State Shipping Club. Memberships for that shipment are closed, but you can still sign-up now for the next shipment fall 2024 ($146/shipment including shipping). Bottles of both are still available at the tasting room!
I would almost always rather use fresh in-season local fruit over a puree, juice, freeze-dried, concentrate, and especially natural extract. Local produce tastes unique, meaning a beer that doesn't taste the same as one brewed on the other side of the country or by a larger brewery. You'll get a more complex character from having beer in contact with the stems, skins, pits etc. Working with farms, orchards, and vineyards "fits" the narrative of an artisanal product... making it look good on social media too! Not to mention our fruiting tanks (without conical and glycol jackets) work best with whole fruit rather than purees.
Talking directly to farms and orchards at farmer's markets is a great place to start. Tasting things, chatting about what sort of capacity (and excess) they might have. Sometimes you can get a good deal on seconds... but for me these often aren't worth it since it can take a lot of time and effort to sort them (going rotten before they are all ripe) and cut-out mold etc.
We've used IQF (Individual Quick Frozen) fruits several times with great results. For smaller batches I've just gone to supermarkets, found a product I like the flavor of... and bought out a couple locations. Online specialty purveyors like Northwest Wild Foods have weird things you might not find locally, like honeyberries. For lager batches we've ordered from Coloma Frozen Foods, but don't do it regularly as refrigerated shipping is expensive. Recently we've been getting our raspberries from Twin Springs Fruit Farm (which freezes their own). Using high-quality frozen fruit is something great lambic breweries do, and it allows to extend the fruiting season so you don't have to have enough tanks for all of your fruit beer at once!
That said, not all fruits are available locally. You can certainly source whole fruits from a good local produce supplier (and we have), but purees have their place too... especially in "smoothie" type sour beers. That said, there is no magic bullet on sourcing them. We've used Oregon Fruit, Greenwood Associates, Kerr/Ingredion, Asceptic Fruit Purees, Hop Havoc, Boiron, FruitGuild, and Araza. None of them are "always good" and none of them are always bad. It's often about preference. For example, Oregon Pineapple is thin, closer to juice, great for an IPA where you'll drop out the solids. Araza Pineapple is much thicker, perfect for a smoothie sour. Both taste great.
Frozen wine grapes are another great option, either juice or must. Again, I love working with local vineyards (Crow Vineyard and Winery has been especially nice to work with), but that isn't always an option! We've had good luck with Grapes for Wine and Wine Grapes Direct.
The only concentrates I've enjoyed are "freeze" concentrates (the wild blueberry and raspberry from Greenwood Associates are great). I've disliked the flavor of all of the standard high-concentration "boiled" concentrates which end up tasting like caramel, and are so thick that they are difficult to mix with beer. Granted, after an early batch with concentrates from Kerr we really haven't tried any more. On the other hand, Kerr's NFC (Not From Concentrate) raspberry juice was terrific, so I suspect the issue was the concentration.
Freeze-dried fruit can be a pretty good option for tropical fruits like mango. I've yet to find a mango puree that didn't taste cooked. The freeze-dried stuff tends to have a brighter "mango popsicle" flavor. It can be pricy, but there is a lot of flavor pound-for-pound. North Bay Trading generally seems to have the best bulk pricing.
We have a chest freezer at the brewery so we can keg fruit when it is ready, but not necessarily have to go onto it immediately. Freezing the fruit also helps break the cell walls allowing better/quicker contact and refermentation. Just make sure to line your freezer with cardboard so the bags don't stick to the interior. That's all we do for berries. Freeze them, let them thaw in the tank, then transfer beer on the next day.
When it comes to larger fruits (e.g., stone fruit like peaches and nectarines) we'll manually quarter them and discard the seeds/pits. In an ideal world we'd selectively process and freeze the fruit on a flow basis as it reached peak ripeness.
I've never had good luck with fermented citrus, so for limes, lemons, oranges, and grapefruit we use the zest. We use a Starfrit Electric Rotato Express. It struggles a bit on really large grapefruits, and we go through a couple a year as they just aren't sturdy enough for a "production" environment.
There is some science that cherry stems have glycosides that Brett can work on to free fruity aromatics... but in practice I find they add a "stemmy" flavor that reminds me of dried leaves. I like the pits though. Obviously nice to find a source that has your preferred processing so you don't have to do it!
However you process the fruit, purge the tank with CO2 thoroughly before transferring beer in. This will help ensure the brightest, freshest, fruit expression possible!
We usually repitch rehydrated (with StartUp/GoFerm) wine yeast along with the fruit to ensure a rapid refermentation, scavenge oxygen, and enhance the fruit character. While our sour beer production area has "light" HVAC, we don't have jackets for our fruiting totes (Flextanks). As a result, we'll change our yeast depending on the seasonal temperature. Usually using more heat-tolerant red wine strains in the summer, and cool-loving whites in the winter.
We also add a small amount (5-7 PPM) of hop extract to prevent additional acidification if the beer is already sour enough for our tastes. See my article on hopping sours for more details.
I've slowly come to be an advocate for relatively short contact time, enough to ferment out the sugars, but not much more. This is especially true of raspberries (which develop a "seedy" flavor from extended contact). I've also heard strawberries as a quick-contact to reduce the phenolic "plastic" flavor they can develop. Although I've also read that can be varietal specific, and others claim freeze-drying can help mitigate.
If I'm aging a beer on raspberries and another fruit that I prefer longer contact, I'll do that separately in two totes. That way we can keg off the raspberry after 10-14 days, while the cherries, wine grapes etc. have a little more contact time (1-2 months). They we blend them together. This could also be accomplished sequentially by racking the beer off of the raspberries and then onto the cherries.
Our Flextanks have stainless steel filters from Utah Biodiesel Supply fitted over the racking arms with stoppers. A false bottom would likely work even better, but with a slow transfer we haven't had many issues with whole/pieces of fruit. The lone one I remember causing havoc with chunks of frozen mango that totally disintegrated.
With all the time and effort of getting the fruit and processing it, we often try to get a second beer out of it. Second use fruit is more subtle, allowing a more "beer-forward" balance. You could likely get similar results from ~25% of the fruiting rate, but second use fruit is easier (and free)!
We'll often just push in a single keg of sour beer onto the fruit from a whole batch to "rinse" it. This gets a big fruit character and it's an easy way to make a unique one-off
We'll do a whole new batch onto especially high fruiting rate beers. For example when we did 4 lbs/gal of raspberries in Throwing Hearts with Other Half, we went onto the fruit with a sour red along with vanilla beans to make Galactic Swirl.
For Fruit of Many Uses, we racked the beer sequentially into each tote after a previous beer. Getting Chardonnay grapes (from Field Learning, our Bissell Brothers collab) before going into barrel, followed by raspberries, then cherries (both from Jammiest Bit), and white nectarines (Polite Company).
We haven't tried it, but I know some brewers who will knock-out fresh wort onto spent fruit as a way to get fruit flavor along with a strong house culture.
No matter your technique, be extra mindful of limiting oxygen exposure as you won't have refermentation to scavenge oxygen.
Barrel #71 Golden Strong #3 (Pils, 2-row, Chit, Wheat malt, and Flaked Wheat to 1.056 with aged Celia and Lemondrop pellets). Primary fermentation with 58W3 and some microbes from a blend of older barrels that was primarily Yeast Bay Mélange (but also various dregs from Oxbow, Jester King, and Backacre). Then aged 17 months in a second-use Malbec barrel. The culture in the barrel itself was originally derived from a De Garde bottle.
Barrel #36 Marylambic #7 (Weyermann Barke Pilsner, Flaked Wheat, and Chit to 1.044 with .5 lbs/bbl aged East Kent Goldings). Primary fermentation T58. Then aged 13 months in a third-use Pinot Noir barrel. The microbes in the oak were originally from dregs from two Floodlands bottles.
Racked into two totes one with 150 lbs Twin Springs Raspberries and the other with 150 Baugher's Orchard Sour Cherries. Both frozen and thawed. Each received 10 g of HopSteiner Alpha Extract, and fresh 71B for refermentation.
Smell - Mix of fresh berries, raspberries more than cherries. Not a hugely complex funky or "Brett-forward" beer, but there is a little lemon and hay Barrel character is hidden behind the fruit as well.
Appearance - Crystal clear, brilliant red-purple. Light-pink head fizzles quickly, but stays as a thin covering.
Taste - Cherries come through more on the palate. Good fruit intensity, still really fresh/vibrant. Firm acidity, slight sharpness from the malic acid of the cherries? Again not an especially complex or funky beer, but it’s a showcase for good fruit. The Baugher's cherries without stems seems to have been a good choice. A bit sweet which lends a more Flemish Red lean rather than Lambic or Saison.
Mouthfeel - Medium-high carbonation. Medium-light body.
Drinkability - It grows on me as I drink it and my palate gets used to the acidity. Good blend of fruit, bright flavor, I just wish the base beer was a little more interesting.
Changes for Next Time - Wouldn’t mind depitted cherries to make sure we are getting good extraction.
Base Beer: Belgian Pale #3
78% Murphy & Rude Virginia Pilsner
18% Murphy & Rude Wheat Malt
4% Murphy & Rude Vienna Malt
OG 1.047
.5 lbs/bbl 5-year-old Australian Summer Hop Pellets
Primary Yeast Lalvin 71-B
Microbes from Chardonnay Grape tote (originally a Bissell Brothers house souring culture they sent for the collab).
Then aged in a third-use Cabernet Sauvignon (microbes originally from Modern Times House of Sand) and Barrel #41 fourth-use merlot barrel for 11 months (microbes in barrel included East Coast Yeast Senne Valley, Bokkereyder dregs, Mad Fermentationist Saison, Casey, and Afterthought dregs)
Racked sequentially onto 150 lbs Twin Springs Raspberries, 150 Baugher's Orchard Sour Cherries, and 250 Twin Springs White Jade Nectarines.
Smell - The berry leads, more cherry than raspberry. Earthy hay, candied fruit salad. The nectarines and grapes don’t shine in the aroma, but they help to send it in a direction that isn’t one-note “berry.” Almost apricot brandy as it warms. I don’t taste anything off from the pits, seeds etc.
Appearance - Carbonation seems a little low. A hard pour results in only a two-finger white head. A few bubbles rising through the pale body. Good clarity.
Taste - Pleasantly tart lemony acidity, without being harsh. The nectarine comes through more distinctly on the palate. Finish is berry again, but light, bright, and juicy finish. Non bitterness.
Mouthfeel - Medium carbonation, could be spritzier. Smooth, no astringency. Light body, without being thin.
Drinkability - Really complex with the different fruit notes coming in and out of awareness.
Changes for Next Time - The Chardonnay is mostly lost, would be a better feature in a plain beer or maybe light dry hopping.
The awards were dominated by Australian breweries Stone & Wood and Brick Lane Brewing, as well as New Zealand’s Garage Project. A new wave of Asian American brewers is putting their heritage at the heart of their craft.
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This is the second in a series of posts each covering an aspect of brewing mixed-fermentation barrel-aged beers where my opinions have changed significantly since I wrote American Sour Beers 10 years ago. Each post will focus on our process, recipe, and results for one of the beers in the Sapwood Cellars Shipping Club (includes 6 bottles, for $146, cancel anytime) - sign-ups for the first box close May 5th! This post covers blending through the lens of Growth Rings 2023 (our blend of 1-, 2-, and 3-year barrel-aged sours). If you are closer to the brewery, May 10th and 11th I'll be doing a talk and vintage sour tasting including pours of Growth Rings 2021 and 2023!
As a homebrewer, my experience with blending was limited to a handful of batches. Over the last six years I've had a hand in blending more than 70 batches of barrel-aged sour beer. So, I thought it would be valuable to give my thoughts on the process, what I've learned to do, and not to do.
You can't blend great beer if you don't have options. Creating variety starts on brew day and continues through fermentation and aging.
Malt Bills - More so for darker sours, it's good to have options for beers that have different flavors to pull from. Even for pale beers, having different grains (wheat, oats, rye, spelt, light caramel malt etc.), and starting gravities can be valuable for creating range.
Hopping Rates - As I discussed in my previous post, hopping rate plays a large role in acidity and "funky" aromatics. Bitterness itself can be a valuable flavor in a blend, it's a flavor present in most lambics, and too often missing from American sours.
Acidity - Having "Brett only" barrels is a good way to ensure you have beer available that won't be too acidic. When a barrel starts getting too sour, we'll often keg it so it is available for blending at a low level for beers that aren't sour enough.
Barrels - A blend of "new" and well-used barrels. Early on all of our barrels were first-use (to us). As a result many of our early releases were too woody, giving "lumber aisle" vibes. Most sour beers are light and delicate and too much oak can overwhelm. At the same time, it's good to retire barrels that aren't producing spectacular beer allowing you to bring in new characterful barrels (we currently have fresh gin, Madeira, PX Sherry etc. aging). If I was starting a new barrel program, I'd soak half of the barrels slated for pale beers with multiple changes of hot water to leach out oak flavor and tannins before filling.
Microbes - It is easiest if you have the same culture in all of the beers/barrels. In that case you don't have to worry about additional attenuation after packaging. For me, it's more valuable to have a variety of microbes for different acid levels and Brett profiles for more dynamic flavor options. As time has gone on we've split the difference, pumping in some of a favorite barrel to a fresh batch, but then going into various barrels with their own cultures. We'll also pitch additional microbes if a barrel isn't headed in a good direction at 6-12 months.
Ages - It can be helpful to have the same/similar beers of various ages so you can balance flavors. We've gotten better at judging which barrels just need more time, and which are headed in a bad direction and need to be dumped. That said, I don't have as much time to taste/monitor the barrels as I should and I still "miss" some good barrels leaving them in too long until they taste oxidized or off.
Think about the goals before you start. What is the concept? What other ingredients are you adding after blending? What is the target volume? Sometimes it is good to just taste barrels for inspiration, but that can be overwhelming when you have dozens of barrels to select from. I try to set a general schedule before the year starts. It keeps me on track for seasonal ingredients, sourcing barrels for finishing, and utilizing our staff/tank time rather than bunching up releases. I tend to earmark barrels as "potential" candidates for a blend, ideally twice as many barrels as a blend would require.
From there, I go to our barrel-spreadsheet (more info). I filter for beers with enough age, appropriate bases, removing barrels that are already earmarked for other projects. Lots of releases overlap, say I fill five barrels with sour red and hope to get a two-barrel blend plain and a two-barrel blend with fruit. Hopefully I have an "orphan" barrel that was passed over from last year or another similar base that didn't fit in its blend available for variety. Then I start pulling nails and tasting to gauge my options. I note barrels that need more time and those that are running out of time. Hopefully that narrows down my choices to five barrels at most for a two or three barrel blend.
Then I pull larger samples of those barrels so I have enough beer for a few blends without having to go back and pull more. When possible, I try to create full-barrel blends, although we occasionally keg-off partial barrels for future blending stock. In the same way if a blend is missing a little something, I'll take a look through our kegs and see if there is an option that satisfies the need.
I usually break down my options by acidity. If two barrels are a bit too acidic and two are not acidic enough, I'll try blending my favorite from each camp together to see where that gets me. Then swap in the other if there is something that doesn't work. Once I get a solid blend, I might go hunting for a little something extra. For example we were just blending a sour red, and ended up with a little 3+ year-aged Vin de Cereale (strong sour red) as a low-percentage malt-booster bringing perceived sweetness and more oak.
In terms of the practicalities of blending, I usually use volume. Weight works, but I tend not to worry about extreme precision because the volume in each barrel can differ by 5-10% anyway. For each blend I start with an empty cup to avoid issues with tracking when you take a sip, dose in more and then don't really know the ratio.
Finally, I write down the winning blend. When possible, I come back and taste the blend on a fresh palate later, ideally with someone who wasn't involved in the initial blend (since that is how the majority of people drinking the beer will approach it).
Blending takes time and practice, but one thing that has been immensely helpful is blending with other people. Some of my favorite collabs are sensory rather than recipe-based. There isn't often much I get out of brewing a collab beer, instead we invite in other brewers to taste through our barrels and help select a blend, brainstorm adjuncts etc. Sam, Tim, and co. from Other Half helped blend Throwing Hearts. Jennings from Pen Druid came in to blend Life is Ridiculous. Mike Thorpe from Afterthought visited last week to blend an upcoming beer with hardy kiwi and New Zealand hops. We've done similar things on the stout side with Mike Saboe from Toppling Goliath and Eric Padilla from More/Open Outcry. Heck it's just great bringing in homebrew friends with good palates to help taste barrels, bounce ideas off... and just give me an excuse to pull samples!
Barrel #16
Beer: Golden Sour (Pils, 2-row, Chit, Wheat Malt, .5 lbs/bbl Aged Hops, 1.056)
Age: 16 Months
Barrel: 5th-fill Pinot Noir American Oak
Culture East Coast Yeast Flemish Ale
Notes: Rubbery funk, medium acid, bright, good
Barrel #19
Beer: Rings of Light (2-row, Chit, Malted Wheat, Unmalted Oats, 40 IBUs in Whirlpool, 1.062)
Age: 8 months
Barrel: 4th-fill Chardonnay American Oak.
Culture: Omega Brett C and Yeast Bay Amalgamation
Notes: Less acidic, funky, bright fruit, rubbery
Barrel #20
Beer: Marylandbic (Pils, Unmalted Wheat, Chit, .5 lbs/bbl 2014 Celeia pellets, 1.045)
Age: 35 months.
Barrel: 2nd-fill Chardonnay American Oak.
Culture: Omega Brett C and Yeast Bay Amalgamation (plus a house culture that was a repitch of a repitch in primary)
Notes: Loamy, a touch stale, bright lactic acid.
Barrel #62
Beer: Belgian Pale (Pilsner, Wheat Malt, Vienna, 15 IBUs Sterling First Wort, 1.048)
Age: 27 months
Barrel: 2nd-fill Cabernet Franc French Oak
Culture: SARA Saison Bernice
Notes: Sprite, tart, but not highly acidic.
Growth Rings is the rare bottle-conditioned sour that we didn't repitch with wine yeast, a good choice if you're looking to harvest bottle dregs!
(My personal notes from a few months ago)
Smell - Citrusy nose, apricot, hay, bright and fresh. Missing that big rubber that is present in most great lambics.
Appearance - Pale gold, clear, lots of bubbles, thick head, good retention. Great lacing.
Taste - Delicate acidity. Lemon, apricot, just a touch of rubber.
Mouthfeel - Snappy carbonation, medium-light body. Lighter bodied than a classic Gueuze.
Drinkability - In terms of drinkability, it’s my favorite recently. Lively, complex… but it isn't as gueuze-y.
Changes for Next Time - It has sort of a barrel-aged saison quality more than gueuze. Maybe that fresher whirlpool hop character from Rings of Light… that said I really like the result.
Brandon Hernández combed the desert and laid out a stellar septet of breweries to visit in Las Vegas.
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France is famous for its attachment to good food and good alcohol—the French art de vivre. Beer still doesn’t seem to qualify as such. But that might be changing.
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In addition to music venues, bodacious barbecue, and epic tacos, this booming metropolis is The Lone Star State’s leading locale for incredible craft beer.
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Bière de garde is a malty style of beer that is undiscovered to many. Translated to "beer for keeping," the style was traditionally brewed in Northern France and is known for its malt-focused, toasty taste, and slight sweetness.
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The second edition of the Braupakt collaborative beer will launch in 2024.
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To reach the broadest possible demographic, breweries are embracing kosher certification.
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This week I examine a group of US hops from the Pacific Northwest. These American hops form the heart of the US Craft Beer revolution and are widely used in American Pale Ale, and the wide array of India Pale Ales (IPAs) that now dominate Craft Beer production in the US. The Pacific Northwest Hops […] The United States is home to more than 18,000 islands, and for travel lovers, many are worth adding to a list of must-see destinations. Luckily for craft beer enthusiasts, there are breweries located on several of these islands.
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This week I take a look at the Noble hop group which are varieties of hops primarily grown in Continental Europe for use in European lagers and ales. Noble Hops The noble hops group are varieties of hops mainly grown in Central Europe that are characterizes by rich aroma and flavor. They are widely used […] 
This week I welcome Larry Horwitz, the head brewer from Crooked Hammock to discuss Wit Beer and Light Lager brewing. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3 File– Right Click and Save As to download this mp3 file. Your browser does not support the audio […] 
This week I discuss the German Step mash profile and how it can be used for Continental and German beer styles. I’ve also seen this mash referred to as a barbell mash or lager mash. The German Step Mash Profile A German Step mash is a term many of us use to denote a mash […] 
Belgomalt's Creative Series is now available in Australia via Joe White Maltings.
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Jerry Franck, an Academy Award-nominated documentary filmmaker, followed a few notable lambic breweries to help sustain what many see as an anachronistic approach to beer making.
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This July marks five years since I left my day job with the federal government to brew full-time. We filled our first barrel with mixed-fermentation saison before opening the tasting room at Sapwood Cellars. Since then, we are up to 80 oak barrels with a dedicated suite for mixed-fermentation. So, I thought it would be a good time to sit down and reflect on the lessons that Scott and I have learned over the years! The things we got right, the things we got wrong, and where we are going from here!
Luckily, we've had a pretty good run so far! We've cultivated a great group of supporters in our Wood Club. Neologism (gin-barrel-aged Cascade/Simcoe Cryo dry-hopped pale sour) was named one of Craft Beer & Brewing's Top-20 beers of 2022 by way of winning a massive blind tasting. Despite the pandemic we've been able to modestly expand (production, staff, and space)! We're even shipping beers around the US through Tavour!
I recently realized that Google discontinued Feedburner in 2021... which is why you haven't gotten an email from me in a while. I've changed The Mad Fermentationist over to a new email service, so if you've signed up you should get emails for new posts going forward! If you want more emails from me, I write the near-weekly Sapwood Newsletter (with details on new beers often including info on ingredients, process, and equipment)!
Diverse Microflora - It is certainly simpler to have a single "house" culture. It allows for relatively worry-free blending, but doesn't leave as much room for unique flavors. Maintaining multiple cultures, we have to worry about the microbes from one barrel over-attenuating in the bottle if they are more attenuative than others in the blend. However, the variety of flavors expressed and the options for blending is worth the effort at our scale. We've been even happier since we started selecting our favorite barrels and using them to inoculate subsequent batches. Now we can select which character fits a pale sour vs. a sour red.
Last week we blended our second batch of Growth Rings (three year blend). To ensure all the microbes have time to get to know each other, we blended the four barrels (all different pale base beers) into a tote. They'll sit there for a couple months to ensure the gravity is stable before priming and bottling.
Balancing Planning and Creativity - We started 2023 with a rough timeline of the 20 or so barrel-aged mixed-ferm we'll release. However, when we fill barrels there generally isn't a specific plan for which barrel will be in which beer. Pale, wine-barrel-aged beer can be delightful on it's own, or serve as a great base of fruit, herbs, or dry hopping. When we taste them, we get to decide what will make the best possible beer. However, it's also nice to have unique bases/barrels earmarked for a particular purpose. Some examples of those include Opulence (sour red with dried sour cherries in the bourbon and red wine barrels), a Brett'd Belgian Tripel in Calvados (apple brandy), or Port barrels for There Are No Edges (Vin de Céréale).
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Tracking Barrels - Using Google Sheets has worked out well for us. I can sort based on fill date, final gravity, base beer etc. It allows me to sit on my couch at home and look at what beers we have in need of fruit, blending, packaging etc. Barrels still fall through the cracks (nothing is more heartbreaking than tasting a barrel that is old/stale and seeing a note about how good it was six months ago). Sometimes a beer is delicious, it just doesn't fit into a blend.
Blending with Others - Whether it is our tasting room manager (Spencer), Lead Brewer (Ken), homebrewing friends, fellow brewers (e.g., the brewers from Other Half for a collab) etc. Tasting barrels with other people helps improve your palate, riff on ideas, and make more broadly appealing results. We all have flavor "blind spots" and it is a good idea to have other people looking too. It's fun to riff off other people's ideas and come up with flavor combinations that neither of you would have made on your own.
Packaging - Our general approach to packaging has been a big success... once we started measuring the dissolved CO2 in the beer rather than relying on time/temperature/pressure. We blend barrels or transfer fruited beers to our blending tank and cold crash. The day before bottling we'll push in sugar (boiled in water) along with Premier Cuvee champagne yeast (rehydrated with a small amount of Start-Up/GoFerm nutrient). We then carbonate the beer to ~2 vol of CO2, with the sugar and yeast taking the beer the rest of the way. We fill on a bottler (XpressFill) that purges and counter-pressure fills. So far it's resulted in relatively quick/clean refermentations with reliable carbonation.
Not Allocating Time - It is easy to put-off barrel-aged beers for more pressing concerns. When there are DIPAs to dry hop, Pilsners to can, and excises taxes to exercise the sour beers are often pushed to the side. It's rare that a week or two of aging in one direction or another makes a dramatic difference... but it's hard to get the most out of a barrel program if it is always at the bottom of the priority list. We're getting better at it, but I still wish from the start I'd blocked off a specific time/day each week to taste barrels, trial blends, source ingredients, prop microbes etc.
Over-Correcting - Initially we weren't getting enough acidity in some of our beers, so we started pulling levers... colder rinsing barrels, lower hopping rates etc. Then our beers started becoming too sour, so we started veering back in the other direction. Managing a barrel program is like driving a cruise ship, it is difficult to pivot quickly! It's difficult to step back and tell if there is something causing one specific batch from being too sour (or not sour enough) or if there is a systemic issue.
I think we would have been well served to do a better mix starting early (some barrels cold or no-rise, more with just Brett etc.). This would have given us more options when it came to blending over- or under-soured beers.
Appreciating the Impact of Fruit On Acidity - Early on to help out some of those under-acidified beers, we went onto fruit. I was surprised how little additional acidity they picked up from refermentation. Sure adding a really acidic fruit (e.g., black currants for Fellow Feeling) contributed acidity, but just refermenting on wine grapes or peaches did not. However, as our cultures "matured" we suddenly had beers dropping from a tart pH of 3.5 to an obnoxiously-acidic 3.0 after going onto the fruit (2.8 pH was the lowest I measured). That's despite pitching rehydrated wine yeast to ensure a healthy and quick refermentation.
I thought maybe our resident lactic acid bacteria were becoming more hop tolerant, and the dilution of the beer with fruit was allowing them to kick into action. To test this we began adding a small amount of hop extract with the fruit (we use a 20% alpha extract from Hopsteiner). Our fruited beers stopped dropping pH nearly as much, and as an added benefit the head retention improved considerably.
Hot Side Hopping - I didn't appreciate how much of the classic funky lambic/saison profile originates with the hops. While we've always used a "restrained" dose of aged hops at the start of the boil (~.5 lbs/bbl), that just wasn't enough to give the beers the aromatic depth I was looking for. Recently we've been experimenting with a similar size whirlpool addition of cold-stored hops. So far the results are promising! I should have noticed that many of my favorite homebrewed Brett Saisons had big whirlpool additions and/or dry hopping... but those were all relatively quick turn-around and not barrel-aged. I'm glad Scott and Ken pushed to age some of our pale ales (pre-dry hopping) in barrels, an idea I wasn't excited about... but the results have been really delicious!
Barrel-aged sour beer seems to be a wide/shallow market at the moment. The people who love them are still searching them out, but the average beer drinker seems to have moved on to less "challenging" more "reliable" styles. It's hard to know how much the rapid expansion of the segment played into this loss of interest. I've heard of quite a few breweries down-sizing or eliminating barrel-aged sour beers... Luckily we still have 150 people in our Wood Club, which is a great way for us to get these beers into the hands of our biggest supporters and a base-level of sales for eight releases a year. We're aiming to make our mixed-ferm beers more "delicious" the sorts of beers that people want to drink a whole bottle of, not just drink an ounce or two at a share.
However, as we've ramped up the mixed-ferm bottle release schedule (2019 - 8, 2020 -11, 2021 - 13, 2022 - 16, and hopefully ~20 in 2023) we occasionally have bottles to spare. Rather than distribute them locally, we've partnered with Tavour (which ships to many states). They just released Homegrown Rule, a "Marylanbic" base with homegrown lemon verbena (from my yard) and pineapple sage (from Ken's garden). It's tart and snappy, with plenty of our house microbe character, augmented by the citrusy-green notes of the herbs.
If you believe in all things paranormal, visit one of these breweries for your next pint of beer.
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History and beauty. The Brandywine Valley is steeped in both. With the crisp fall weather, there’s no better time to go on a brewery road trip.
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This week I describe base malts and their use in beer brewing. The Base Malt Group Base malts are the most widely used in beer brewing as they make up the vast majority of any malt bill. Many beer styles like IPA were traditionally made with only base malts, and you can brew a large […] 
This week I take a look at the kilned malt group, and explain when and why you would want to use kilned malts in your beer brewing recipes. The Kilned Malt Group As I explained in my earlier article on malting and malt groups, kilned malts are made using the same basic malting process as […]