On Saturday 12/26 we'll release bottles of Stallion Cover (and have a keg to tap)! To create it, we aged a rye saison for a
On Saturday 12/26 we’ll release bottles of Stallion Cover (and have a keg to tap)! To create it, we aged a rye saison for a few months in stainless steel before blending with a pale sour we’d had in wine barrels since early-2019. The saison cut the oakiness of the barrels while balancing the acidity of the beer. We expect this one to continue evolving as the microbes from the two get to know each other. The name is a classier take on the standard descriptor “horse blanket” for the funky-farmyard aromatics created by Brettanomyces. It was coined unintentionally by a knock-off version of Mike’s book: American Sour Beers.
“Brettanomyces (Brett) – The lord of wild yeasts in the blending scene. It serves to breakdown of chains of sugars that excessively yearn for Saccharomyces to age, and can include an extensive variety of trademark esters and phenols to acrid brews. These can go from pleasant ones like pineapple, fruit, and pear; through ones that could conceivably be acknowledged like stallion cover and farmhouse/ feed pen; to the despicable smoky, Band-Aid, and fecal group destroyers.” – Sour Beer: Discover Special Taste of Sour Beer and How To Brew At Home
Stallion Cover – $12/500 mL bottle
Blend of Sour Ales aged in Stainless Steel and Wine Barrels.
Stallion Cover is a blend of two threads: 45% young rye saison aged in stainless steel, and 55% old wine-barrel-aged pale sour brewed with unmalted wheat and aged hops. The result is a beer with tartness and fruitiness that will continue to evolve as time passes, developing funkier and earthier aromatics. “Horse blanket” describes the earthy aromatics produced by Brettanomyces. The knock-off version of Mike’s American Sour Beers book substituted a variety of words to obscure their theft, but the best was to rebrand it to the classier Stallion Cover.
Brewed: 2019 & 2020 – Bottled: 8/19/20
Alc/Vol: 7.7% – Final pH: 3.32
Bottle Count: 1,356 – Cellar: 5 years
December 26, 2020
(Saturday) 12:00 pm - 8:00 pm