12 May Ripping Through Dimensions Release

Hoppy Brettanomyces Saisons have long been one of our favorite styles to create (and drink), but until recently we have not had a large enough capacity to release them with any real regularity. About 5 months ago we added 200% capacity to our Brett/Wild Ale program in the form of  three stainless totes of varying sizes. Two of these totes are oversized for our system and will function as solera vessels for the house cultures we’ve been developing, including our house Brettanomyces culture (previously featured in Monochrome and Dreamy Thing). The idea is to allow the culture to develop over time with the end goal of producing a very pronounced “house flavor”. On May 27th we will release the first beer to come out of this tank – Ripping Through Dimensions.

Grist: Pilsner, Troubadour Antero White Wheat, Golden Naked Oats, Flaked Oats, Dextrose

Hops: Sterling, Galaxy, South African XJA2/436

OG: 1.051

ABV: 6.7%

IBU: 34

Fermented for 3 months in stainless and bottle conditioned for an additional 2 months, Ripping Through Dimensions is the perfect showcase of our house Brettanomyces culture and its symbiosis with dry-hopping (1.5#/bbl in this case). Galaxy has long been one of our favorite hops to play with (when available) but we were especially excited to pair it with the bergemot/white pepper/floral experimental hop XJA2/436. We feel they work beautifully together.

*Unfortunately our access to South African hops was cut off this past week as ABI made the decision to keep 100% of these hops for their “High End” brands (Goose Island, Wicked Weed, etc). While South African hops are a tiny fraction of the hops we and other small craft brewers rely on, this is a deeply unsettling move as it leaves the certainty of our supply chains in question. We have a limited supply of several varietals that we will ration over the next few months, but it is unlikely we will ever see them again.

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