Experimental Brews
While we are still very much in the stage of moving from imagination to planning -- looking at property, evaluating equipment, and moving towards detailed business plan -- as we prepare for our first capital raise, we are brewing. Beer is, of course, our raison d'être. We are hard at work preparing beers for our first round of brewing.
What would you like to sample on opening day? Let us know what style you'd like us to create.
Moje Dwa Zlote
Polish Style Wheat Beer
This beer is an homage to the Piwo Grodziskie, a traditional Polish beer now making a resurgence. Traditionally made from only one malt (smoked wheat) and one hop (Nowotomyski), we have added a touch of unsmoked malt and Tettanger hops. The beer is snappy and sessionable (with ABV of less than 3%) and dry without a lingering astringency.
In the next batch we will refine the step mashing process ferment under pressure, and cold crash more aggressively to try and create a clearer, cleaner taste.
The Chancer Series
IPA
The Chancer Series began with Last Chance, moved on to Second Chance, and in the fermenter conditioning now is Golden Chance. IPA styles vary widely, from the broad heaviness of the original English IPAs, to the crisp West Coast IPA that lead to the 100+ IBU Palate Smashers of the 2000s, to aroma forward hazy beers of the NEIPA style. In the experimentation with the Chance IPAs we are looking for a middle ground -- ABV in the low 6s, IBU in the 50s, a hoppy aroma that isn't a "fruit bomb" and a lingering mouth feel. The Second Chance is sessionable, but also satisfying to have only a single pint while enjoying an afternoon with friends.
Back Home
Dry Irish Stout
I brewed my first Stout 40 years ago with a Cooper's kit, with molasses added as an adjunct. At the time, I had experience Mackeson for the first time, and was hunting for the heavy body of the English sweet style. Over my beer drinking life, I've gone through phases with Oatmeal, Imperial, and Export styles, but always come back to the Dry Irish style. The Back Home is drinkable, sessionable with an ABV slightly under 4%, but still the body and complex flavor one expects of a good stout. As we experiment with malt bills and mash temperatures, we are looking to bring you an epitome of the style.
The New Helles
Golden Lager
I've always had a good touch for Helles, and in homebrewing have lagered the old fashioned way: keeping the beer just above freezing in storage through the winter. (My beer had a down jacket that I'd wrap around the fermentor if temps touched zero.) I'm excited to brew a Helles in the summer with the new Novolager yeast that gives brewers a broader range of temperature. On opening day, for those who want a classic beer flavored beer in the tradition of Munich or Freising, we'll pour you a crisp, golden, rich Helles.
