Saturday 5/29 we'll release bottles of our new barrel-aged sour beer, Bestagon gin-barrel-aged red with thyme honey)! We'll have a keg of it on tap
Saturday 5/29 we’ll release bottles of our new barrel-aged sour beer, Bestagon gin-barrel-aged red with thyme honey)! We’ll have a keg of it on tap for the release and Jimmy’s Famous Seafood will be at the tasting room!
This is our once-a-year honey beer for 2021! 2020’s Flora, Fauna, and Merryweather was a funky saison with local wildflower honey. Bestagon is sort of the opposite, an acidic red, with more focused/characterful thyme honey. We aged it in a variety of gin barrels. The result is herbal, in a cocktail more than a culinary sense. The brightness of the piney juniper from the gin barrels leads, followed by rich malt, and finishing with dusty herbaceousness. Given the acidity, maltiness, and herbal flavors I can’t think of a better backyard barbecue beer! Caramel and toasted malt to match the sear on whatever you are cooking, acid to cut richness, and savory to round it out! This is the sort of beer that should age beautifully too.
The same day we’ll also release in-house-consumption bottles of our first “private” barrel-aged sour: Gindicators 3! This was a single hand-selected wine barrel of pale sour brewed in 2018 transferred to a gin barrel, then refermented on apricots, peaches, and nectarines from Milburn Orchards!
Bestagon – $16/500 mL Bottle (Limit 4)
Sour Red Ale Aged in Gin Barrels with Thyme Honey Added
Bees aren’t smart, but through cooperation with each other and symbiosis with flowers they have survived millions of years. Along the way they “discovered” that hexagons of wax are the best most efficient way to store their precious honey. We added 5 gallons of Spanish thyme honey to this gin-barrel-aged sour red to impart an herbal aroma that is perfect for summer drinking by the grill or winter drinking by the fire.
Mike & Scott
Brewed: 10/23/19 – Bottled: 3/2/21
Alc/Vol: 8.0% – Final pH: 3.30
Bottle Count: 1,056 – Cellar: 5 years
May 29, 2021
29 (Saturday) 12:00 pm - 30 (Sunday) 6:00 pm