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ABLOOM, SPONTANEOUS SOUR
— October 15th, 2019: Single barrel foeder inoculation of our Summer harvested wild yeast, made up of wild flowers and berries
— January 15th, 2020: Foeder transfer into white chardonnay barrels for extended conditioning
— May 15th, 2020: Barrel sensory and approval for bottle conditioning which is not yet scheduled
OTHERS GATHER, MIXED FERMENTATION SAISON
— April 25th Update: Barrels have been selected, blended, and transferred into our blending tank. This is the same base blend we selected for Effleur.
— May 21st Update: A fresh pitch of our mixed culture yeast was added, and bottles filled where they will condition for up to 8 weeks.
EFFLEUR, MIXED FERMENTATION SAISON WITH LAVENDER TEA, HONEY, AND LEMON
— April 25th: Barrels have been selected, blended, and transferred into our blending tank
— May 15th: Tincture made of organic lavender tea, lemon peel, and wild honey were made and added to the blend
— May 16th: A fresh pitch of our mixed culture yeast was added, and bottles filled where they will condition for up to 8 weeks
ABLOOM: DE FRAISE, MIXED FERMENTATION SAISON WITH MINNESOTA ORGANIC STRAWBERRIES
— June 10th: Barrel blend selected for medium-low pH and acidity. Medium-high oak character of vanilla and coconut. Low phenolics.
— June 26th: Minnesota organic strawberries picked, de-stemmed, and added to a blending tank, at a rate of 1.3 pounds per gallon
BARREL 1.002, IMPERIAL STOUT
— December 20th, 2019: Heaven Hill Bourbon Barrel filled for extended maturation
BARREL 1.005 + 1.006, PASTRY STOUT
— May 1st: Basil Hayden Barrels filled with pastry stout base