We walked through the grey metal door with its heavy handle after a harrowing experience while driving. A car (late model (which is something I’ll never understand – what makes a car “late model”? Does that mean it’s an old car or a new car? I’ve had the whole “Downeast” thing explained to me and I have a pretty good grasp on the concept but the late model thing just has me befuddled) Subaru legacy, the one that looks more sporty than the others) pulled out in front of the vehicle that I was riding in without warning and travelled about twenty miles per hour in a fifty mile per hour zone. The driver of the car I was in did the logical thing; he (not wanting to slam on his breaks) pulled into the other lane (a passing zone lane with no cars on the horizon). But, the other car decided it would be great to make the left turn at that time without using their blinker. We almost hit them. Very closely thereafter we arrived at our destination, a bit more awake than we were about ten minutes prior.

 

On the outside of this door music could be heard and the coming spring made the drips from the melting ice on the roof make a symphony of its own on the parked cars already present when we arrived. We were a gang of excited pupils.

 

We had arrived at the Lost Nation Brewing Company, ready to take part in this years collaboration beer that we’ll be serving at Montbeerlier on May the 3rd.

 

Alan and Jaime were already present, moving fluidly around the brewery with purpose as you’re used to seeing in that capacity. Brewers are almost never standing around; they’re all looking for something, studying sounds and anally taking charge of the surroundings all while trying to maintain some semblance of sociologically acceptable manner. Alan and Jaime are no different except for the fact that today they were graciously hosting our gang into their home away from home. This can, at times, be very stressful/awkward for a brewer. Usually, there’s an agenda that only the brewer knows about (timers/different stages of the process that need to be attended to/et cetera) and their movements cannot be disturbed. If this were the case, you would not have known it from their demeanor.

 

The second we arrived we were put to work. Jaime had Chantelle, Greg and Ehren take turns putting the grain in the mill to make its way to the mash tun.  Over the next couple of hours we were all hands on with the process, from transferring the mash into the lauter tun to hauling out the spent grain once the extracts and sugars from the mash were no longer needed and everything was rolling beautifully in the kettle. It was a good day.

Top that all off with getting our bellies full from Erik's labors from Lost Nation's kitchen and I'll go on record to say that the day was darn near perfect. I can tell you the last time that I had a smoked tofu cheese steak where the cheese is a Gose fondue. I can also tell you when the next time I get something to eat from that kitchen: soon. 

And you will all be the victors of our labors when we unveil the beer (tentatively named at the moment but look for it to be about 4.5% ABV with a healthy dose of wheat and an even healthier dose of hops (of course there is)). We will also have some casks that day but, well; we can get into that at a later date.

 

Now that we’ve talked about the past and future, why not switch it up a little and talk about the present.

 

Here’s what’s going on with the taps these days:

 

-       Lawson’s Finest Sip of Sunshine: We’ve secured a pretty good amount and we’ll hopefully have enough to go around for everyone. This is where I was just about to make a reference to the Everlasting Gobstopper where “she got one and one is enough for everyone” but well, we have more than one and we want to share with you. It’s a double IPA, just so you know.

-       Hill Farmstead George: We’ve secured a pretty good amount and we’ll hopefully have enough to go around for everyone. This is where I was just about to make a reference to the Everlasting Gobstopper where “she got one and one is enough for everyone” but well, we have more than one and we want to share with you. It’s a really good American Brown Ale, just so you know.

-       Anchor Steam: the ultimate classic. Known as a California Common, a Steam Beer and (in Germany) a Damp bier. It’s a Lager that’s fermented at Ale temperatures, straddling the line between the definitions of both.

-       Citizen Cider Dirty Mayor: Why yes, I do like my Cider to have lemon and ginger in it. Thank you for considering me when you decided to do that.

-       Hill Farmstead Citra: this will present itself at some point soon and you’ll be happy when it does. A single hop (Citra is the hop, just so you know) American Pale Ale.

 

We’ve got that and more, as you’re well aware by now. So, hopefully this finds you all well and smiling lots and all that jazz.

 

Until then Friends,

 

Augustas Sweetheart Save Some Room For Later

Comment