FARMHOUSE IPA
Our Journey
THIS BEER STARTED IN MARCH OF 2024 WHEN WE PICKED UP BARRLES FROM WHISKEY HILL WINERY IN HUBBARD, OR. MY WIFE AND I FREQUENT THIS WINERY AND BECAME FRIENDS WITH CHRIS, THE OWNER/WINEMAKER. WE WANTED TO DO SOME SORT OF COLLAB AND DECIDED ON USING FRESHLY EMPTIED BARRELS OF LEON MILLOT TO ADD SOME BEER TO. SO WE PICKED UP THE BARRLES AND CARTED THEM OFF TO THE BREWERY.
CONCEPT
THE BREW TEAM DECIDED TO MAKE A GRISETTE THAT WE WOULD TURBID MASH TO CREATE MORE UNFERMENTABLES IN THE WORT. THIS LEAVES MORE "FOOD" FOR OUR HOUSE CULTURE TO CONSUME OVER A LONG PERIOD OF TIME. GOING DIRECTLY FROM THE KETTLE TO THE WOOD, WE ADDED SOME BELGIAN FARMHOUSE YEAST TO KICK THINGS OFF AND THEN LET THE BLEND OF BRETTANOMYCES SLOWLY CREATE I'TS FUNKY FLAVORS AND LIGHT ACIDITY.
CELLERING
AFTER TOPPING UP THE BARRLES AFTER PRIMARY FERMENTATION WAS COMPLETE, WE SET THEM ASIDE TO DO THERE THING. THEY NEED TIME, SO YOU HAVE TO ABANDON ANY TIMELINE OR PLANNED RELEASE DATE. THE BEER WILL LET YOU KNOW WHEN IT'S READY.
TASTING
WE OFFERED TASTINGS FROM THE BARREL AT THIS YEARS ZWICKELMANIA. AT THAT POINT IT WAS NOT DRY HOPPED AND HAD BEEN IN THE BARREL FOR ALMOST A YEAR. IT WAS A LOT OF FUN TO GET EVERYONES REACTION AND INCLUDE THEM IN THE EVALUATION. WE ALL AGREED IT WAS READY FOR THE NEXT STEP, DRY HOPPING AND PACKAGING.
CONDITIONING
AFTER A LITTLE MORE THAN A YEAR OF AGING WE EMPTIED THE BARRELS INTO A TANK AND LIGHTLY DRY HOPPED WITH CITRA. AT THIS POINT THE BEER IS COMPLETLY FLAT, WE DECIDED TO DO A FULL CAN AND KEG CONDITIONING, WE ADDED SUGER AND A LITTLE YEAST TO THE TANK AND PACKAGED. AFTER A MONTH OF NATURALY CABONATING AND CONDITIONING. WE ARE ALL READY TO ENJOY! CHEER!
