Hey you all.
The firsting thing we should discuss is the fact that we’re donating 5 percent of ALL SALES to the Vermont Worker’s Center tomorrow, Tuesday, May 16th. The folks of the Center work diligently for the rights of Vermonters in their quest for livable wages, universal healthcare, dignified work and housing just to name a few of the aspects that engulf their efforts. These are the voices of change our community relies on, which allows us, as a collective to support them in this way. So, please, join us tomorrow by eating and drinking and we’ll take care of the rest. Thank you in advance.
Gee, what kind of things might we be able to imbibe upon whilst doing this?
Let us find out, you and I:
Allagash 2014 Evora: Brandy Barrel Aged Wild Ale – tropical, spice (like cumin spice – kind of), funk.
Smuttynose Finest Kind: American IPA – drier than a “Vermont” IPA with intense bitterness.
Wunderkammer Bier Red Fort: Biere De Garde: the historical aspect of a Biere de Garde (means “Beer for Keeping,” as in storing the beer for consumption at a later dater) is typically a Saison that’s been made in France. That’s a quick generalization but it kind of works. Biere de Garde’s have a maltier complexity to them than the straight “Saisons” you would think about. Straight saisons have a more floral and earthy air to them whereas the ‘Gardes have a heftier malt backbone. This particular one (Vasili is the guy who makes this at Hill Farmstead) is fermented in Oak with Lager Yeast (usually not lager yeast but this one is) and Brettanomyces (wild yeast). It should have a dark fruit/spice component and finish dry and crisp.
Hill Farmstead Society & Solitude #9: Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. Number Nine. American Double IPA as opposed to South African Double IPA. Kidding. It’s a Double IPA from HF with Nelson Sauvin (kind of like a white wine character when used a lot), Motueka (fruity, almost like a Mojito) and Amarillo (fruity – peachy) hops.
Hill Farmstead Abner: American Double IPA as opposed to Ugandan Double IPA. The gold standard in Double IPAs. Great Balance (as opposed to Great Britain) of malty sweetness and the punch of hops. The hop selection has probably changed over the years but they’ve stated that they use and I’m not going to put them here because I can assure you that the ones that they’re telling people they’re using on their site are probably not the ones they currently use. It has hops in it.
Hill Farmstead Anna: I’m debating starting to put Farmstead Ale on our chalk boards, as that’s what they call it. It’s a Saison made by Hill Farmstead, so a Farmhouse Ale from the Farmstead or Farmstead Ale. What that really means is that all of HF’s Saisons/Farmhouse Ales have their distinct terrior to them; most if not all go through Oak at some point, picking up a certain tartness to them. This one has honey added. Technically a Biere de Miel, we’re just going to call it a Saison w/ Honey until I work up the courage to call it a Farmstead w/ Honey and have the staff explain it to the folks who haven’t read this. If you’re cool with that, we’ll make the change.
Hill Farmstead Mary: it should be known that this is by far my favorite beer that they make. They know it too. This is their German Style Pilsner. What that means is that it won’t be overly flowery like a Czech Pils (which I typically prefer) and will have a Lager “bite” to it, resulting in a perceived bitterness that is actually just the yeast. Super balanced and crisp, this is my ideal version of this style.
Oxbow Schweinshaxe: That farmhouse character that Oxbow has (try this one and one of HF’s side by side, you’ll see what I mean by terroir) coupled with a smokiness that you won’t be able to avoid; it’s for sure there.
Bunker Brewing Double Daze: Double IPA from Portland, Maine. According to the internet, it’s sweet and dank with a hint of berry to it. Also, it supposedly has something of a thing to it that sets it apart, makes it different than others you may be thinking about. We’ll see when we tap it; I haven’t had the pleasure yet.
Zero Gravity Little Wolf: American Pale Ale. Great balance between sweet malt and bitter hops. Technically, it’s gluten removed. We can’t and won’t advertise that but that’s the truth Ruth. Let’s just go about seeing who actually reads this…
Hill Farmstead George: American Brown Ale. Much hoppier than OBD, much. Whereas OBD has an intense maltiness (sweetness) to it, this has a very pronounced bitterness from the hops as well as a good balance with the malt.
Cooked Stave Petite Sour Raspberry: Wild Ale w/ Raspberries. The raspberries here are WAY more like the seed of the fruit than the fruit of the fruit. And the funk from the yeast is prevalent.
Foley Brothers Prospect: 9% Imperial IPA. If memory serves: Foley’s IPAs are really dry with an alcoholic bite to them (not in a bad way). Some breweries “hide” the alcohol with the overly sweet addition of insane amounts of hops and some get there with the alcohol and then allow the dryness to settle in. This is the former.
Verzet Oud Bruin: another beer that I’ve extensively described in the past that I’ve lost to the ether. An Oud Bruin is a tart (very) brown ale. All Oud Bruin means is Old Brown. So, yeah, very tart brown ale.
This memo will detonate in five minutes.
I have absolutely no concept of timing apparently.
In any way, Cheers!