This is the second year that we have teamed up with Volante Farms in Needham to prepare the pumpkins and squash for our Pumpkin Crop Lager. This week, we spent two nights in their kitchen cutting, gutting, cooking and then pureeing pumpkins and five types of squash grown on the farm. Once the puree was made, we used it directly in the kettle along with some seasonal spices to brew our 5.5% abv Pumpkin Crop Lager, which will be coming out in October.
We currently have four different beers that we are souring in barrels at the brewery, most of which have several variants. This week we added fruit to barrels of our Berliner Lager and thought that now was a good time for a status report on sour program.
- Berliner Lager - In July we filled up some oak barrels with our Berliner Lager. This week we split the barrels into four different varieties and added something extra to each. Three of them got fruit, either cherries, cranberries or plums. The last variety got Brettanomyces, a wild yeast. We are hoping to release these beers around Thanksgiving.
- Golden Sour and Sour Red – This golden lager has been aging in red wine barrels with Brettanomyces, Lactobacillus and Pediococcus since last September. We are hoping it will be ready sometime during the winter, though we are still monitoring its progress. We will be adding fruit to some of the barrels soon.
- Sour Time Lager - Sour Time Lager was meant to be a yearly release that was made using the previous summer’s Leisure Time Lager. Our first batch came out last summer. This past year we only had 3 barrels of it, so instead of a very limited release we decided to use this beer to start a Solera program at the brewery. What this means is that we divided up those 3 barrels into 20 new barrels and topped them off with fresh beer. While this means no Sour Time this year, it increases our ability to make it going forward. More importantly, this process is the start of our own house sour culture of Brettanomyces, Lactobacillus and Pediococcus that we will make use of as we continue to expand our sour program.
This Saturday we are having our hop picking event at the brewery from 10am-2pm. We need help picking all hops that we grow at the brewery, our parent’s farm, as well as some from local farms. These hops will be used for our Mom And Pop’s Wet Hop Beer.
For those that do not know what a wet hop beer is, it is when you brew with hops the same day they are picked. Once hops are picked, that either have to be brewed with that same day or dried and processed for later use. We make use of our locally grown hops and will be brewing with them as they are picked.
There are a lot of hops to pick and we need your help! Everyone that comes will get a certificate for a growler. You can come anytime during the event for as short or long as want. Every bit of help is appreciated.
Named in honor of our plumber, Bob Kiley. This beer uses Dark Munich, Vienna and Pilsner malts to create a malty, smotth and exceedingly drinkable beer. Copper Legend is available in 6-packs and on tap.
OG 14.5 Plato / IBUs 22 / ABV 5.7%
Bottles of Hoponius Union, Leisure Time Lager, Jabby Brau, Smoke & Dagger, Mass Rising and Copper Legend are now available in package stores throughout Connecticut.
Come join us at Rail Trail Flatbread Co. in Hudson on July 24th, starting at 7pm, for our 3rd Anniversary celebration. We will be putting 20 beers on tap for the event! Event Page.