I have a couple of beers that I’ve worked on with local breweries that are getting released in the coming weeks, and I wanted to give everyone a little heads-up. (My apologies in advance if this only applies to beer lovers around Virginia in neighboring states.)
Virginia Craft Brewers Fest – Acidulous Hop Trip with Devils Backbone Brewing (8/20/16)
The 5th Annual Virginia Craft Brewers Fest will happen on Saturday, August 20th, at the Devils Backbone Basecamp Brewpub. At last count, 85 Virginia breweries will be pouring their beers, and there will 3 bands and 9 food trucks to help you pace your day.
During the Fest, the Tart IPA that I made with Brewmaster Jason Oliver from Devils Backbone will debut under the Hoopla tent and at the outdoor bar. This beer is called Acidulous Hop Trip, and it brings together the disparate aspects of a hoppy IPAs and a sour ales. We kettle soured the unhopped beer with the Omega Yeast Lactobacillus Blend(OYL-605) and let that drop to a 3.3 pH over several days. The beer was then brought up to a short boil to kill the lacto, and then it was heavily whirlpool hopped with Citra, Comet and Hallertau Blanc. After fermenting with Chico, it got a heavy dry hop dose of Citra, Comet and Nelson Sauvin hops. The result is a tart, juice bomb that I’m looking forward to trying next weekend.
As an added experiment, I brought home 3 gallons of the unfermented wort and pitched some Yeast Bay Amalgamation Brett Super Blend on that for comparison.
I will do a full write-up for this blog once I’ve sampled the DBB version and my own brett version. I am working to get the Acidulous Hop Trip at a few local watering holes, as well, like Beer Run, and Kardinal Hall.
Hoopla Music and Beer Festival – Oud Bruin with Three Notch’d Brewing (10/1/16)
On the weekend of September 29th to October 2nd, the Hoopla Festival will happen at Devils Backbone Basecamp Brewpub. It is big event where you can camp, see great bands like the Old 97s and the Revivalists, and there’s lots of activities for the kids, too.
On that Saturday, October 1st, there will be a Rare Beer Festival from 12-3pm, and the Oud Bruin/Flanders Brown that I helped Three Notch’d Brewing with will be there to be enjoyed. This one hasn’t been formally named yet, but act surprised if somehow incorporates a bear, or a bear constellation, into its name. This beer has been aged for over a year in a wine barrel and then mixed fermented with a Scottish ale yeast, the ECY Dirty Dozen Brett strains and Yeast Bay’s Mélange.
What I’ve tasted, flat and straight from the barrel, was very malty, silky smooth and with a subdued sourness that defines the style. I happily took a backseat to 3N’s Levi in the creation of this one, and I was happy to help give a little advice and curate the bugs that went into this sour. I’m excited to taste the beer once it is carbonated and ready to share. More details are to come with this beer, as well, and I’m sure it will appear at the Three Notch’d Taproom in Charlottesville, too.