We needed rain. We got rain. We need more and February tends to be pretty wet. Not coincidentally, it's also an awesome month for Bay Area beer events. As it relates to our efforts, huge damper on brewing and almost nothing to report other than Dax II is bottled. We amped up the aroma hops and this might get it's own category of 'Session Wheat Pale Ale'. The nose is excellent so far. The only other updates we have are some tasting notes around previously made beers. As far as tasting notes go,
no problems being subjective. Yes a lot of work goes into each one, but good is good. We'll be terrible parents, but if we're not into something, we're not doing anyone any favors by saying we are.
Oaked Bourbon Porter is ready for consumption, is delicious and we've been getting 'you should be selling this' type feedback. It pours opaque with a mocha head. The aroma is a nice mix of the bourbon, oak and roasted malt. The flavor is actually not as big on the bourbon as the nose. It is nicely undercut by almost a soft chocolate influence. There is a little bit of the oak contributing some sharpness that is great now and will mellow further with aging. It's a little heavy in the abv, but almost imperceptible on the palate. We are happy. Hope anyone that got their hands on this is as well.
Belgian Rye Aged Pale was recently unleashed at a work event sour beer tasting session. The CEO preferred it over Russian River's Temptation (favorite beer ever). That's more a statement of the general population's opinion of sour beers than a statement worth reading anything into. Half of this beer is over a year old. While ours definitely had the bready, horse blanket funk with a little tartness it is far mellower than the typical sour and was well received all around. Needless to say, our label drew eyeballs. Its straw golden color has a crisp white head and it light on the palate. The already experimental rye recipe plays interestingly with the yeast (blend of Belgian Gold and Belgian Ale) and a pilsner backbone. In any case, since it took a year to develop we're pretty happy with the reception and the end result. Now to start another one.
If you have a bottle of anything now, hope it's enjoyable. We're strongly considering moving to kegs!
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