Ｗｅ ｍａｄｅ ｓｔｒａｗｂｅｒｒｙ Ｋｏｍｂｕｃｈａ． Ｉｔ＇ｓ ｌｉｋｅ， ｒｅａｌｌｙ ｇｏｏｄ． Ｏｎ ｔａｐ ｎｏｗ． ケヘヿ畏 益ヂの英亜 せケ
Susan the Saison is on draft at the taproom. Susan is a blend of 60% barrel fermented saison and 40% very acidic blending stock. Sometimes we make beer that is intentionally one dimensional which you will never have by itself, we then store that beer in oak or stainless for use in rounding out other fermentations one way or another. Neat.
It's Thursday and we have 3 new beers. Capri - a sour IPA fermented on dry elderflower. 🍺 Piquant - American Sour Ale fermented on black currants and boysenberries. 🍺 Fujian - a sour IPA with a post-fermentation hit of Lychee and Blood Oranges. 🍺 Two of the three are lab scale beers, the third is production scale. Come thru.
We tapped both Spectrally Macabre and Camelia today. Spectrally Macabre is a debittered black watermelon gose. Camelia is a sour IPA aged on peaches and black tea. Both are v good. Cool.
We're officially all set to package high quality liquid nitrogen purged crowlers at the taproom. This is the highest quality (least D.O.) that we can figure to package at the taproom. Should be legitimately shelf stable. Unless it's not. But it probably is. Cool.