Comments on: Is it too early to think of spring? Preview of The Bruery’s new saison http://www.beernews.org/2008/12/the-bruery-saison-de-lente-spring-beer/?utm_source=rss&utm_medium=rss&utm_campaign=the-bruery-saison-de-lente-spring-beer Craft Beer News Updated Daily Tue, 14 Feb 2012 17:49:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Patrick Rue http://www.beernews.org/2008/12/the-bruery-saison-de-lente-spring-beer/comment-page-1/#comment-1708 Patrick Rue Wed, 31 Dec 2008 20:23:17 +0000 http://beernews.org/?p=3571#comment-1708 The second warehouse is for storing raw materials (grain / bottles), and where our labeling / packaging operations will occur. Clearing all of this stuff out of our current brewery will allow room for about 300-350 barrels. The tasting room will be much more interesting place with all of these barrels around! We currently have about 70 barrels filled, so this will be quite a step up for us. We use several strains of brett, sometimes individually and sometimes blended. Saison Rue uses brett. bruxellensis at bottling, and Saison De Lente will be fermented with this strain (in addition to our house strain). The sour culture we most frequently use has 3 strains of brett, pedio and lacto, as well as a traditional ale yeast strain. We don't store our funky barrels separately from other barrels. We tend to have the funky barrels either on the bottom of a rack, or racked together as we don't want any leakage making its way into non-funky beers. We have one fermenter that's exclusively used for sour beers. Patrick The second warehouse is for storing raw materials (grain / bottles), and where our labeling / packaging operations will occur. Clearing all of this stuff out of our current brewery will allow room for about 300-350 barrels. The tasting room will be much more interesting place with all of these barrels around! We currently have about 70 barrels filled, so this will be quite a step up for us.

We use several strains of brett, sometimes individually and sometimes blended. Saison Rue uses brett. bruxellensis at bottling, and Saison De Lente will be fermented with this strain (in addition to our house strain). The sour culture we most frequently use has 3 strains of brett, pedio and lacto, as well as a traditional ale yeast strain. We don’t store our funky barrels separately from other barrels. We tend to have the funky barrels either on the bottom of a rack, or racked together as we don’t want any leakage making its way into non-funky beers. We have one fermenter that’s exclusively used for sour beers.

Patrick

]]> By: beersage http://www.beernews.org/2008/12/the-bruery-saison-de-lente-spring-beer/comment-page-1/#comment-1706 beersage Wed, 31 Dec 2008 18:59:09 +0000 http://beernews.org/?p=3571#comment-1706 Wow, that was fast. Nice. Definitely understood on the sour beers. I know that Scott at Captain Lawrence and Tomme over at Lost Abbey battle those kinds of timing issues. So is the funk all isolated to the second facility or do you have to be careful in both places? Also curious about what kind of funky strains you're playing with. Just brettanomyces or are you experimenting with more? Wow, that was fast. Nice.

Definitely understood on the sour beers. I know that Scott at Captain Lawrence and Tomme over at Lost Abbey battle those kinds of timing issues.

So is the funk all isolated to the second facility or do you have to be careful in both places? Also curious about what kind of funky strains you’re playing with. Just brettanomyces or are you experimenting with more?

]]> By: Patrick Rue http://www.beernews.org/2008/12/the-bruery-saison-de-lente-spring-beer/comment-page-1/#comment-1704 Patrick Rue Wed, 31 Dec 2008 18:01:23 +0000 http://beernews.org/?p=3571#comment-1704 Hey Beersage and everyone, We're working to have Saison De Lente released around mid-February / early March. Due to problems we've had with getting label approvals in a timely fashion, we'll be seeking TTB approval for new releases earlier than we previously have. The Flemish Red has a long way to go-- somewhere between next Fall and Spring 2010. The funk is the boss in this beer, so we don't have much control over release dates. We're expanding our sour beer program after leasing another warehouse (more room for barrels!). We expect to have our first bottled sour beer release sometime in the Spring with a beer tentatively named "Cuvee Jeune", which translates to Young Vintage. Essentially it's a young blended lambic, pretty tart and funky, but a good introduction for those just getting into sour beers. Our anniversary is also in May, we'll have a special brewery-only release for this beer. I'll have to put a list of beers we're coming out with on our blog in the next day, too many for me to keep track of sometimes! http://bruery.blogspot.com Thanks for the mention! Cheers, Patrick Rue The Bruery Hey Beersage and everyone,

We’re working to have Saison De Lente released around mid-February / early March. Due to problems we’ve had with getting label approvals in a timely fashion, we’ll be seeking TTB approval for new releases earlier than we previously have.

The Flemish Red has a long way to go– somewhere between next Fall and Spring 2010. The funk is the boss in this beer, so we don’t have much control over release dates. We’re expanding our sour beer program after leasing another warehouse (more room for barrels!). We expect to have our first bottled sour beer release sometime in the Spring with a beer tentatively named “Cuvee Jeune”, which translates to Young Vintage. Essentially it’s a young blended lambic, pretty tart and funky, but a good introduction for those just getting into sour beers. Our anniversary is also in May, we’ll have a special brewery-only release for this beer.

I’ll have to put a list of beers we’re coming out with on our blog in the next day, too many for me to keep track of sometimes! http://bruery.blogspot.com

Thanks for the mention!

Cheers,
Patrick Rue
The Bruery

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