Brussels Beer Project
Soquel Fermentation Project
Wild American #5 With Raspberry Wild Ale
The crunchiness of the raspberry fruit in this beer is amazing. @Delectable Wine this is the new Wild Ale #5 rather than #4. — 5 years ago
Garage Project
Crisp Beer
Scholium Project
La Severità di Bruto Farina Vineyards Sauvignon Blanc 2019
Work leftovers. SB from top of Farina. Foot stomped. Skin contact. IPA, sour beer complexities. Kind of an intro to what you get w Prince in Caves. Fun!!! — 2 years ago
New Anthem Beer Project
Throwing Shade Citra Double Dry Hopped India Pale Ale
New Anthem: Throwing Shade ~ DDH IPA w pale malt, wheat, oats, lactose, and Citra hops — 6 years ago
Cantillon Brewery
Bruocsella 1900 Grand Cru Organic Lambic Ale 2021
Vintage Lambic “which has matured for three years in oakwood barrels and has been selected for its exceptional colour, taste and flavour.”
“Powerful yet elegant, Bruocsella can be considered the missing link between the worlds of wine and beer. Since there is no secondary fermentation in the bottle Bruocsella is a flat, non-sparkling beer.”
“This aristocratic beer is to our national beer patrimony what Mouton-Rotschild, Petrus or Romanée-Conti are to the wines.”
apples, dried apricot, candied ginger, honey, soft cheese rind
addition of artisanal bread, cantaloupe, apricot marmalade ~ ricola
gritty woody breadth w an intense sour acidic mid palate lift
— 4 years ago
Laureano Gomez
Pinot Noir 2018
Passion project
A touch of 3rd use French Oak after 30 day maceration
15% ABV
Heavy for a Pinot, great to introduce people to them
Nice acidity and big tart cherry
Beer drinkers wine — 5 years ago
Jenks
@delectable this is Pulling Nails Blend #15...
“I pulled the notes from Pulling Nails #8 to mimic the fruiting addition exactly - the ratio of raspberries to cherries. Then we blended up what could be the best foundation for these fruits and their refermentation by using the base for the blend #8 as a guide.
Where blend #8 used a portion of spontaneous beer back-blended with a 1-year-old saison, blend #15 uses a base of our lambic-inspired beer (quick turbid mash, funkiest of our cultures, expresses itself somewhere between Coexpressionalism and our old spontaneous beers) blended with Oude Fermier and a Brett-forward saison for some additional Brett spice and classical "funk." The blend was refermented on raspberries and cherries for less than 2 months (just like blend #8 yet unlike any other Side Project beer ever) and then allowed to bottle condition since early May.” - Cory King. — 2 years ago