We are pleased to announce our first bottle release: There And Back Again aged on Apricots and Peaches this Saturday 02/04/2017 from 12– 4 PM at the Brewery for $15 per each 750 ml bottle.
There And Back Again is a tale of a spontaneous fermentation, isolation, confiscation, rejuvenation, mutation, and finally perturbation. This sour American Wild Ale is a collaborative effort with our dear friend Dr. Jason Rodriguez. We took our house “honey badger” mixed culture (no saccharomyces) and allowed it to ferment and sour over several months before refermenting it on apricots and peaches (> 2lbs of fruit per gallon) for additional months. The result is a bright stone-fruit character boosted by the tropical expression of our microorganisms. This beer is unfiltered, unpasteurized, naturally carbonated and will continue to evolve over time if properly cellared.
We anticipate a fairly low-key release, as many craft beer enthusiasts are away this weekend to attend EBF. This timing should allow us to work out any kinks for future bottle releases. The release is scheduled from 12 – 4 on Saturday 02/04/2017 onsite at the brewery, which is located at 22 Henry St in Middletown, NY. To comply with fire regulations, the restaurant and tap room will be off limits to patrons and tours; however, we are cleared to have people inside the actual brewery main floor itself which is where the bottle release will take place. We should have a limited amount of bottles to open for samples and will have There And Back Again (unfruited) for sampling on draft. If things go smoothly, we may also pull some samples off the fermenters to share (MC^2 is almost ready for packaging and is smelling awesome). Members of our EQcrew will be onsite to assist with parking, entry, exit, sales, samples, and casual discussion.
What this release is not
… Unfortunately, this is not a general opening. Not yet, but it is a step in that direction. While we may have some small sample pours to enjoy onsite, this is a bottle release of said beer only. We will not be offering growler fill or cans of hoppy beers. Not yet…. We appreciate everyone’s patience and assure everyone that we are close to being fully operational (hopefully March).
Storing or “Cellaring” the Beer
Unlike our hoppy beers, which have to be kept cold and should be drunk within one month of release, our sour beers can be kept for months even years if kept under proper conditions: ~ 60 F (plus or minus 5 F shouldn’t be a big deal). Part of the fun of this style of beer is to experiment with aging and discover your own personal preference. In general, the Brettanomyces or “Brett” is alive in the beer and is slowly working away to produce different and more complex flavors overtime. However, with a fruited sour as this beer is, the Brett will slowly convert the fruit to a funky “Brett” character over several months to a year. What people like best, is personal preference. Overall, here are some general considerations:
• Cellar the beer at ~ 60F which will allow the Brett to keep working and try a bottle once a month and see what you like.
• If you prefer the fresher fruitier character, store the beer colder even in the fridge; this will stop the Brett from working.
• Of course, you can also just enjoy it now. Whenever we release a beer it is ready for immediate consumption.
• If aged for several months, flavor/aroma active components in the beer will slowly settle out over time. Additionally, you may notice a fine layer of sediment at the bottom; this is normal as the carbonation in these beers is the result of fermentation from within the bottle and this is just settled yeast.
o You can just pour the beer as is. It will likely be more delicate and softer.
o Pete prefers to gently roll the bottle one day before and let it sit in the fridge 24hrs. This allows much of the flavor active compounds to resuspend and be enjoyed in the glass, but also allows larger chunks of sediment to settle back to the bottom.
• In general these beers are best chilled in the fridge for 24 hrs, allowed to warm to 50F and served.
• Sediment from the bottom of the bottle may make it into the glass; this is normal and is no reason for concern. If you prefer no sediment, we’d recommend leaving a ~ ½” of beer in the bottom of the bottle.
• We consider ourselves a research brewery and we are curious to hear your experiences and preferences. If you care to share them please send a quick e-mail to: EQsourdata@eqbrew.com. We will compile, analyze, and post a composite summary when there is enough data to help everyone have a more enjoyable experience.