This ale is our first of our beers to be brewed using the malts from Valley Malt in Hadley, Massachusetts where Andrea and her husband Christian grow and source their barley in New York State. We were really excited to begin brewing with their malt. We brewed this beer with the variety Wintmalt and as we got a little more color from it we gave it a new label. The first rendition Batch 91 was brewed with Glacier hops on the bitter side, fermented using a French saison yeast then aged in a Chardonnay Puncheon (450 L) for 2.5 months. It settled beautifully and was then racked for bottling where we introduced a small amount of Brettanomyces for some subtle funk tones for the bottle bouquet as well as the natural carbonation. Aromatically its has a light caramel nose that is layered with earthy-malt tones, spice from both the saison yeast as well as the Brett followed by hints of chardonnay notes from the wine barrel. A lively palate is focused on a mid-palate carmel/malt sweetness, chardonnay oak notes and hints of bitterness on the dry almost slightly tart finish (not soured). A wine like terminal gravity at 1.000-2 and clocks in at an ABV of 7.0% by volume. Our second addition was allocated to our memberships, Lot 117, and spent 2 months in barrels building a strong secondary fermentation of Brett Brux prior to going to bottle.
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