Casey Brewing and Blending Bottle Log

casey brewing june

In an attempt to keep track of all the amazing beers coming out of Casey Brewing and Blending, we decided to compile a Bottle Log. The beers are listed below and we’ve added as much info as we could, including the information from the bottle sticker, as well as details from Troy Casey that were shared during the initial releases and Extended Family Members.

We’ll do our best to maintain and grow the log throughout the year. If you have details you think would be helpful, please reach out to us.

#caseymafia

Updated: 10/24/2017

Beer Bottled Brewer's Notes
Advanced Oak Theory
Advanced Oak Theory 01/21/2015
Advanced Oak Theory 12/16/2015 Fermented in whiskey barrels from Woody Creek in Basalt. Some of the barrels held 100% CO ingredient spirits. Less whiskey astringency and more fruity qualities come from the barrels.
Biere de Garde
Biere de Garde 06/30/2015 Our Collaboration with Aspen Brewing Company. They brewed a super malty wort that we split. We used our farmhouse culture to ferment this. The result is basically what you'd expect. Rich and malty but dry, more acidic than any farmhouse we've done. I'm really excited about this.
Biere de Garde 04/14/2016 New recipe, this beer is all us, not a collab. All Colorado ingredients except for the Crisp Chocolate malt we used. This beer is hands down my favorite beer we've made. Our farmhouse yeast just destroyed the massive amount of Munich base malt to make something crazy fruity.
Biere de Garde 02/24/2017 This dark farmhouse ale has a grain bill very similar to Saison, but we use large amounts of Munich malt and a touch of Chocolate malt. We ferment and age Biere de Garde with our farmhouse culture in our oak fermenters. This blend was aged for around 5 months before bottling. The hint of chocolate roast is balanced by the delicate acidity and fruit yeast esters.
Brett Loves Hops
Brett Loves Citra 10/30/2014
Brett Loves Citra 06/10/2015 This batch of BLC is super clean with huge mango and pineapple notes.
Brett Loves Citra 02/29/2016 It's back! Clean brett funk that pairs well with the tropical Citra hops. We've never made a drier beer.
Brett Loves Citra 04/11/2016 For this second and final blend of BLC this year we dry hopped it with more Citra. Less bitter than the previous blend.
Brett Loves Mosaic 03/28/2016 The Mosaic hops create huge mango and papaya flavors. More hoppy and less bitter compared to last month's BLC.
Brett Loves Mosaic 05/27/2016
Brett Loves Simcoe 08/08/2016 I think I said BLM was the last Brett Loves beer, but I forgot we had this in barrels haha. Did a blend for Denver for GABF, go nuts. Hoppy like previous Brett Loves blends.
Casey Family Preserves
Casey Family Preserves - Apricot 07/28/2016
Casey Family Preserves - Apricot 07/29/2016
Casey Family Preserves - Apricot (Dry Hopped) 07/18/2017 We took a whole tank of Apricot CFP and aged it on a massive amount of Galaxy and Nelson hops just before bottling. A gluttonous amount of apricots and dry hops.
Casey Family Preserves - Apricot 08/01/2017 Perfection apricots and Saison base beer. This is what it's all about.
Casey Family Preserves - Blackberry 02/02/2016 Double the amount of fruit compared to the Fruit Stand version. Huge blackberry jam in this beer.
Casey Family Preserves - Blackberry 03/24/2016 The second blend we made, this is the last of the year. It's ready!
Casey Family Preserves - Blackberry (Triple Crown) 03/29/2017 We decided to play around with some wine making techniques to try and get a bit more color and flavor out of our blackberries. It worked. Last blackberry beer from the 2016 crop.
Casey Family Preserves - Cherry (Attika) 07/11/2016
Casey Family Preserves - Cherry (Golden Cherry) 07/12/2016
Casey Family Preserves - Cherry (Golden Cherry) 07/12/2017 You wanted the funk, you got it! Funky AF, this blend has the most funk I've tasted in my beer. If you liked last years blend, you'll love this one.
Casey Family Preserves - Cherry (Lapin) 07/15/2016
Casey Family Preserves - Cherry (Montmorency) 09/02/2015 3.1 lbs fruit / gallon
Casey Family Preserves - Cherry (Montmorency) 03/23/2016 Montmorency cherries used at a rate we've never done before. Lots of cherries.
Casey Family Preserves - Cherry (Montmorency) 06/01/2016 Cherry pie in a glass.
Casey Family Preserves - Cherry (Montmorency) 04/15/2017 Double FS, more intense berry and cherry pie flavors.
Casey Family Preserves - Cherry (Sweet Hedelfingen) 07/22/2015
Casey Family Preserves - Cherry (Sour Balaton) 07/24/2015
Casey Family Preserves - Cherry (Sour Balaton) 07/21/2017 Single barrel blend.
Casey Family Preserves - Cherry (Stella) 07/15/2016
Casey Family Preserves - Cherry (Stella) 07/25/2016 Last fresh cherry CFP blend this year. Last cherry blend in general of this year. We made it!
Casey Family - Preserves - Cherry (Sweet Blend) 03/02/2017 Double the amount of fruit in the Fruit Stand version. Darkest cherry beer we've made.
Casey Family Preserves - Cherry (Utah Giant) 07/19/2016
Casey Family Preserves - Grape (Cabernet Franc) 12/08/2015 More grape than the Fruit Stand. 100% CO ingredients.
Casey Family Preserves - Grape (Cabernet Franc) 01/03/2017 About 2.5 pounds/gallon of Cab Franc Grapes from Palisade. More grape than the FS. For the wine lovers out there.
Casey Family Preserves - Grape (Chardonnay) 11/23/2015 Twice the amount of grapes but less carbonated than the Fruit Stand version.
Casey Family Preserves - Grape (Riesling) 12/02/2015 Twice the amount of grapes but less carbonated than the Fruit Stand version.
Casey Family Preserves - Grape (Viognier) 01/20/2017 Double Fruit Stand! Bottled 1/20/17, this is the last grape variety we're offering you from the 2016 season. Maybe the most different CFP from it's Fruit Stand relative. The first thing I thought when I smelled it was unfruited Cantillon. That fruity, estery nose. Intense grape notes. This will never see a public to go release, EF member exclusive.
Casey Family Preserves - Nectarine (Emeraude) 09/01/2015 2.2# / gal
Casey Family Preserves - Nectarine 09/15/2016 Maybe our most flavorful CFP to date. The Nectarines were amazing this year, so much flavor.
Casey Family Preserves - Nectarine (DH Motueka) 10/24/2016 Our last dry hop fruit beer from the 2016 crop. Eric had this idea last year and absolutely killed it. We'll be doing a lot more of these blends next year.
Casey Family Preserves - Nectarine (Independence) 09/08/2017 Might be the most nuanced stone fruit beer we've made. Huge nectarine notes, but moderate acidity and huge drinkability. It has been a hit this weekend on the flight.
Casey Family Preserves - Peach (Elberta) 10/06/2015 3.1# / gal
Casey Family Preserves - Peach (Dry-Hopped Motueka) 09/19/2016 Motueka adds an amazing stone fruit layer on top of the peaches.
Casey Family Preserves - Peach (Glow Haven and Roza) 09/21/2016
Casey Family Preserves - Peach (DH Nelson Sauvin) 08/26/2017 We took a great batch of Peach CFP and aged it with a stupid amount of Nelson Sauvin hops.
Casey Family Preserves - Peach (Blazing Star) 09/08/2017 A super clean and delicate blend using Blazing Star peaches.
Casey Family Preserves - Plum (Elephant Heart) 10/19/2015 Most acidic beer we've released so far. Huge plum notes and a bright acidity. 2.3# / gal
Casey Family Preserves - Plum (Laredo) 10/09/2015 2.4# / gal
Casey Family Preserves - Plum (Laroda) 11/03/2016 Last year we mistakenly called this fruit Laredo. It's actually Laroda (LA-ROW-DUH) as our farmer so graciously pointed out. Bottled 11/3/16, this blend has been tasting great for months. Candy-like plum flavors and acid similar to last year blend.
Casey Family Preserves - Plum (Santa Rosa) 10/14/2016 Santa Rosa plums from Palisade were blended with our Saison base beer. We ran out of saison barrels to blend any of this into Fruit Stand, so we just made a big CFP blend.
Casey Family Preserves - Plum (Shiro) 09/06/2016 Golden plum, the fruit came out super tropical.
Casey Family Preserves - Raspberry 05/17/2016
Collaborations and One-Offs
Biere de Garde 06/30/2015 Our Collaboration with Aspen Brewing Company. They brewed a super malty wort that we split. We used our farmhouse culture to ferment this. The result is basically what you'd expect. Rich and malty but dry, more acidic than any farmhouse we've done. I'm really excited about this.
Blackberry Honey 03/08/2016 Collaboration / Exclusively Sold at Mile High Wine & Spirits. East Bank w/ Blackberries.
Blackberry Whiskey Sour 03/30/2017 Collaboration / Exclusively Sold at Four Dogs Fine Wines & Spirits. Biere de Garde aged in Woody Creek Distillers Rye Whiskey Barrels with blackberries
Cherry Inclusion 08/28/2015 "Buy A Hand Truck" Collaboration / Exclusively Sold at Small Batch Liquors. Biere de Garde w/ Cherries.
Cherry Inclusion B2 03/03/2017 "Still No Hand Truck?" Collaboration / Exclusively Sold at Small Batch Liquors. This blend is Biere de Garde aged with a massive amount of whole Balaton cherries from Hotchkiss, CO. This blend is even better than the first.
Distant Relatives 08/30/2016 Dry Hopped Farmhouse Ale. We took a couple barrels of Funky Blender and sent samples to Cellarmaker Brewing Company. They selected a hop blend for dry hopping, Southern Passion, Riwaka and Motueka at over 3 pounds per barrel. Drink this fresh!
Dry Hopped Funky Blender 05/30/2017 We played around with Funky Blender a lot over the winter. New cultures, different barrel sizes. We've made many blends that will eventually be available. This one is dry hopped with Nelson Sauvin and Galaxy. An almost artificial pineapple aroma.
Funky Blender 08/25/2016 New Farmhouse Ale we're using to experiment with different yeast cultures. It contains our house culture in addition to a new mix of yeast and bacteria. Completely new recipe, fermented and aged in oak puncheons.
Funky Blender 04/05/2017 (A side & B side) Back in April, Emily and I each blended a batch of Funky Blender, labeled on the back as A side and B side. They both turned our phenomenal. If you order an even amount of bottles, you'll get equal amounts of each blend. Odd quantities ordered will be our choice what you receive.
High Country Collab Whiskey Sour - Laws Rye Barrel Basecamp Wine and Spirits Collaboration. AD Laws Rye Barrel and aged a special batch of Oak Theory in each barrel to make an incredible Whiskey Sour.
High Country Collab Whiskey Sour - Laws Whiskey Barrel Basecamp Wine and Spirits Collaboration. AD Laws Whiskey Barrel and aged a special batch of Oak Theory in each barrel to make an incredible Whiskey Sour.
Hop Mess 08/18/2015 Collaboration with Rockslide Brewing. Dry Hopped w/ Centennial, Citra, and Simcoe.
Hop Mess 05/04/2017 Blend 2 is tasting amazing! Our collab with Rockslide Brewing in Grand Junction is only late hopped in the kettle with Citra, Simcoe and Centennial before being fermented with our farmhouse culture. We ferment and age in oak for about 3 months before dry hopping with a massive amount of the same hops just before bottle conditioning. Very fresh, enjoy one now and let age for a few months!
Hop Slope 12/19/2016 This hoppy farmhouse ale was brewed with our friends at Upslope in Boulder and then brought back to our cellar for fermentation with our farmhouse culture in oak barrels for about 6 months. We then copiously dry hopped it with Nelson and Galaxy hops prior to bottle conditioning.
Jammy 09/22/2016 Blackberry version of Leaner.
Jammy Collaboration with Side Project Brewing, this blackberry farmhouse ale is fermented and aged in oak with both of our house cultures. We used more blackberries this year.
Leaner 09/30/2015 Collaboration with Side Project Brewing. A leaner is when a peach is so juicy you have to lean forward or it spills on you. 100% Oak Fermented Saison fermented with both Casey and Side Project's cultures. Aged with over 3 pounds per gallon Flamecrest Colorado Peaches. The Saison we both brewed was a higher gravity version of our house Saison recipe. So this beer is basically a higher gravity version of Casey Family Preserves but with Side Project's cultures. Noticeably more acidic. A great showing of both our cultures.
Leaner 09/13/2016
Supreme Clientele 10/20/2016 "Member?" Basically a multi fruit CFP. 50% Stella Cherry, 33% Triple Crown Blackberry and 17% raspberry. Stella cherries were my favorite sweet cherry this year. We combined those with blackberries from Hotchkiss and raspberries from Palisade (same grower of the berries in Raspberry CFP) to get a beer with fruit close to 4 pounds per gallon. Every sip of this blend I take has notes of the different fruit, like Willy Wonka blended it. Even though the raspberries were the least quantity used, there is still a song berry note.
Supreme Clientele 08/23/2017 "Sorry 4 the Weight" Apricot CFP aged on peaches and nectarines.
West Slope Connection Vol. 1 12/15/2015 "Sell Me Cantillon" Collaboration / Exclusively Sold at Mr. B's Wine & Spirits. Advanced Oak Theory aged in Peach Street Bourbon Barrels.
West Slope Connection Vol. 2 01/17/17 Collaboration / Exclusively Sold at Mr. B's Wine & Spirits. We acquired a few wine Pinot Noir barrels from our friends at Sean Minor Wines. These barrels were freshly dumped then immediately shipped to Casey Brewing & Blending in Glenwood Springs to then be filled with Oak Theory. After extended aging and flavor development, this beer was aged on fresh whole Primitivo (a very close relative to the zinfandel grape) grapes. The finished beer is phenomenal! Essentially, this is our very own bottling of "Grape Cut".This blend has a deep red hue and great head retention. The nose is layered funk much like lambic with a beautiful bouquet of Primitivo grape character. The palate shows very much like the nose tells you it will. Vintage Casey funk, nice acidity, and distinct vinous, Primitivo grape character that pairs perfectly with the base blend. Absolutely thrilled with the result of this collaboration! Can't wait to share it with you all.
West Slope Connection Vol. 3 Collaboration / Exclusively Sold at Mr. B's Wine & Spirits. West Slope COnnection Volume 3 is Oak Theory aged in freshly dumped rum barrels procured by our friends at Mr. B's in Denver. After fermenting and aging for 3 months in these rum barrels, we transferred the beer to a neutral barrel to finish aging.
Whiskey Sour: Mile High Edition Collaboration / Exclusively Sold at Mile High Wine & Spirits. We selected a single barrel of Laws Whiskey House Four Grain Straight Bourbon and had Troy and the gang fill it with Oak Theory. This beer was fermented and aged in the barrel for over 14 months! What emerged is a beautifully clean version of Oak Theory filled with huge oak/whiskey character and bright lemon acidity.
Dry Hopped Oak Theory
Dry Hopped Oak Theory 01/26/2015 Simcoe and Galaxy
Dry Hopped Oak Theory 02/26/2015 Simcoe and Galaxy
Dry Hopped Oak Theory 04/20/2015 Amarillo Amarillo dry hops blend almost seamlessly with the brett funk to make flavors that couldn't be described as hops or funk - something totally new.
Dry Hopped Oak Theory 05/19/2015 Amarillo and Simcoe DHOT Amarillo and Simcoe is tasting amazing, the most acidic blend yet.
Dry Hopped Oak Theory 12/28/2015 Citra and Mosaic Citra and Mosaic hops at a usage rate so high we're not even going to say. When this first carbed in the bottle, it didn't even smell like a wild beer, just a double IPA. The funk has since blended with the hops to make the best version of this beer yet.
Dry Hopped Oak Theory 02/23/2016 Citra and Simcoe This one tastes remarkably like Iris.
Dry Hopped Oak Theory 03/21/2016 Amarillo
Dry Hopped Oak Theory 06/21/2016 Amarillo and Motueka We got some motueka from our friends at Cellarmaker and this blend is super tropical. 99% sure this is the last DHOT of the year.
Dry Hopped Oak Theory 03/26/2017 Nelson and Motueka Bottled 3/26/17, dry hopped with Nelson and Motueka. We were expecting to make more of this blend, but after tasting, we found a single puncheon with pronounced acidity that I thought would work great with the juicy hops we have in our cooler. This is a very small blend, and if every member buys their allotment, it will never see a public release. Similar to Oak Theory, I don't see us releasing another blend in 2017.
Dry Hopped Saison
Dry Hopped Saison 11/01/2014 Dry Hop Test #1 4 Cases Bottled
Dry Hopped Saison 02/17/2015 Dry Hop Test #2
Dry Hopped Saison 04/07/2016 CO Cascade We used a little bit of Colorado Cascade hops to create this 100% CO ingredient beer. Don't think of this like Hop Mess or DHOT, the dry hopping adds another layer of citrus. We love this blend. Very different than straight Saison. This is the last Saison iteration until the early winter. Fruit season is almost here and we'll be using ever barrel for fruit or other projects.
Dry Hopped Saison (Nelson & Motueka) 02/03/2017 A great blend of lactic acid forward Saison barrels was selected for these tropical hops. The dry hopping resulted in hop aromatics that elevate just above our classic Saison yeast characteristics.
Dry Hopped Saison (Galaxy & Motueka) 05/25/2017 Dry hopped with a massive amount of Motueka and Galaxy. Big notes of lemon zest and bright acid. These are the last dry hopped variants of Saison and Funky Blender for the year.
East Bank
East Bank 10/27/2014 78 Cases Total
East Bank 12/04/2014 16 Cases Total
East Bank 02/12/2015
East Bank 03/31/2015
East Bank 04/30/2015
East Bank 08/10/2015
East Bank 08/12/2015
East Bank 01/06/2016
East Bank 01/15/2016
East Bank 06/30/2016
East Bank 12/09/2016 A blend of 6 month old East Bank barrels. Classic EB esters from the local honey. These were from the same batch of East Bank as the last blend, just aged longer in oak. Won't have more East Bank until May at the earliest.
East Bank 05/21/2017 This new blend went back to a bit more Munich malt to give it a bit more body and malt character. This blend spent about 5 months in oak and is tasting amazing. Stock up if you like East Bank, this will be the last standard blend this year, the rest us being used for fruit beers. Labels coming Wednesday, so not available until Wednesday afternoon.
Fruit Stand - "For this series, we blend whole fresh Colorado fruit together with Saison barrels that were seemingly made for each other. The beer will age on the fruit for weeks, slowly fermenting the sugars in the fruit which results in a farmhouse ale with balanced notes of the fruit used."
Fruit Stand - Apricot 07/28/2015 - Perfection 1.5 lbs fruit / gallon
Fruit Stand - Aprium 07/15/2017 We did a super small blend of Aprium Fruit Stand. Apriums are a blend of Apricots and Plums, but look more like an apricot. We used a Apricot Fruit Stand label on these. Aprium listed on the back.
Fruit Stand - Blackberry 09/03/2014
Fruit Stand - Blackberry 10/29/2014
Fruit Stand - Blackberry 06/24/2015 We found some frozen blackberries and decided to do a large blend with our favorite barrels. 1.4 pounds fruit per gallon. Don't expect Blackberry Cut level of fruit, but this "brings the berries®" More fruit than previous blends.
Fruit Stand - Blackberry 01/27/2016 Triple Crown variety from a small farm in Hotchkiss I found. The only blend of the year.
Fruit Stand - Blackberry (Triple Crown) 02/15/2017 This might be the purest representation of Fruit Stand yet. The blackberries blend with the delicate Saison esters unlike anything I've tasted before. The acid from the berries intertwines with the soft lactic acidity of the Saison to make your mouth water for more. 100% Colorado ingredients.
Fruit Stand - Cherry (Attika) 07/11/2016
Fruit Stand - Cherry (Attika / Utah Giant) 07/25/2017 The last Cherry Fruit Stand we made from the fresh cherries of 2017. Delicate, balanced.
Fruit Stand - Cherry (Balaton Sour) 08/01/2014 Our first two barrels of Cherry Fruit Stand used Balaton sour cherries from Hotchkiss, CO and a sweet cherry from Paonia, CO. Surprisingly, the sweet cherry version is a bit more acidic than the Balaton cherry. The contrast in flavors is remarkable, with the Balaton version's nose smelling of classic Kriek notes. The sweet cherry smells to cherry candies.
Fruit Stand - Cherry (Balaton Sour) 07/24/2015 1.4 lbs fruit / gallon
Fruit Stand - Cherry (Bing) 08/04/2016 Did a large blend of this for release during GABF in Denver.
Fruit Stand - Cherry (Bing) 07/19/2017 We made a very small amount of this beer this season. The most acidic Cherry Fruit Stand to date, the Bing cherries this year provided a lot of acidity to the base. This is one of two Cherry Fruit Stands we've done this season, significantly less than years past.
Fruit Stand - Cherry (Lapin) 07/18/2016
Fruit Stand - Cherry (Montmorency) 09/02/2014
Fruit Stand - Cherry (Montmorency) 10/29/2014
Fruit Stand - Cherry (Montmorency) 02/10/2015
Fruit Stand - Cherry (Montmorency) 05/11/2015
Fruit Stand - Cherry (Montmorency) 06/23/2015
Fruit Stand - Cherry (Montmorency) 08/26/2015
Fruit Stand - Cherry (Montmorency) 10/15/2015 1.5#/gallon
Fruit Stand - Cherry (Montmorency) 03/16/2016 Great as usual. We made a lot, we expect some of this blend to make it to the front range.
Fruit Stand - Cherry (Montmorency) 04/19/2017 These were the only Montmorency cherries we bought last year, just enough for this and the CFP blend. We bought thousands of pounds of cherries last year, but only a few hundred pounds of Montmorency from one of our farmers (who grows our Balaton and Danube exclusively) who had more than they liked when the season was over. We picked some of our favorite barrels for some OG 2015 flavors. Absolute HUGE cinnamon notes in this blend. Stock up, we're not planning on getting any Montmorency this year.
Fruit Stand - Cherry (Stella) 08/24/2016 last fresh cherry FS blend this year.
Fruit Stand - Cherry (Sweet Hedelfingen) 07/22/2015 1.4 lbs fruit / gallon
Fruit Stand - Cherry (Sweet) 08/01/2014 Our first two barrels of Cherry Fruit Stand used Balaton sour cherries from Hotchkiss, CO and a sweet cherry from Paonia, CO. Surprisingly, the sweet cherry version is a bit more acidic than the Balaton cherry. The contrast in flavors is remarkable, with the Balaton version's nose smelling of classic Kriek notes. The sweet cherry smells to cherry candies.
Fruit Stand - Cherry (Sweet Blend) 03/03/2017 In early July of 2016, one of our cherry growers called and said they still had 1,400 pounds of Attika, Lapin and Stella hanging in their field. Having already gotten all these cherries from the grower many weeks before, I was a bit hesitant, but wanted to grab them to use during the winter. I immediately ordered 4 chest freezers to store them. We got these cherries late one evening and John and I worked past midnight to get them pitted and frozen. I was also wanted to see what an extra few weeks on the tree would do for the flavor. We first used some of these cherries in last year's Supreme Clientele. We're very happy with the intense color and aroma that this sweet blend gave us.
Fruit Stand - Cherry (Utah Giant) 07/20/2016
Fruit Stand - Cherry (Utah Giant) 08/04/2016 From Palisade, significant difference from the other sweet cherries we've used.
Fruit Stand - Grape (Cabernet Franc) 12/09/2015 Cabernet Franc grapes from Palisade, CO aged for 2 months on Saison. 100% CO ingredients.
Fruit Stand - Grape (Cabernet Franc) 01/04/2017 About 1.5 pounds/gallon of Cab Franc Grapes from Palisade. Great blend of Saison funk and grapes.
Fruit Stand - Grape (Cabernet Sauvignon) 10/28/2014
Fruit Stand - Grape (Chardonnay) 11/24/2015 Chardonnay grapes from Palisade, CO aged for 2 months on Saison. 100% CO ingredients.
Fruit Stand - Grape (Riesling) 12/03/2015 Riesling grapes from Palisade, CO aged for 2 months on Saison. 100% CO ingredients.
Fruit Stand - Grape (Viognier) 01/20/2017 This is the only white grape Fruit Stand from the 2016 crop. The Viognier grapes provide an intense citrus quality to the Saison base beer. Bottled 1/20/17.
Fruit Stand - Nectarine (Emeraude) 09/01/2015
Fruit Stand - Nectarine (Independence) 07/25/2017 If you liked the recent Nectarine CFP, this is the more acidic younger brother.
Fruit Stand - Peach 09/02/2014
Fruit Stand - Peach 10/06/2014
Fruit Stand - Peach 02/13/2015
Fruit Stand - Peach (Elberta) 10/07/2015
Fruit Stand - Peach (Red Haven) 08/18/2017, 08/21/2017 We expect it to be ready by mid September. The remaining beer from this blend will be headed down to the front range for GABF. We learned our lesson last year and made sure we had enough base beer to make these amazing stone fruit blends.
Fruit Stand - Plum (Black Amber) 09/04/2014
Fruit Stand - Plum (Black Amber) 10/07/2014
Fruit Stand - Plum (Black Amber / Italian Plum) 12/01/2014 9 Cases Bottled. Plum Fruit Stand is a blend made with Black Amber and Italian plums from Palisade and Hotchkiss
Fruit Stand - Plum (Elephant Heart) 10/20/2015 1.2#/gallon, the most acidic FS we've done so far. There's plenty of usual lactic acid, but the acid from the plums, almost like citric acid, creates a unique mouthfeel for sure. A bit puckering.
Fruit Stand - Plum (Santa Rosa) 08/28/2015
Fruit Stand - Plum (Shiro) 09/04/2014
Fruit Stand - Raspberry 05/19/2016 Extended Family Exclusive - We didn't get quite enough berries to do 2 bottles per member but there should be a few extras on the Monday secondary purchase. Members will be the only ones able to take this beer to go. It will be available for onsite consumption at the tasting room. We did a CFP version, but there are not enough bottles of that to do 1 per member so it will be available for the public but not for members. The labels of these raspberries read "ale aged in oak barrels with raspberries and cherries." We blended in about 3% Cherry CFP to help get more color.
Oak Theory - "This beer is our take on classic Belgian sour beers from the Senne Valley. We combine Colorado pilsner malt and raw wheat with a hefty charge of aged European whole hops and boil for almost 3 hours. We ferment in a variety of different sized oak barrels with a proprietary blend of saccharomyces, brettanomyces and various lactic acid bacteria cultures. After aging in these barrels for anywhere from 9-12 months, barrels are selected for their unique flavors and that individual blend is born."
Oak Theory 01/20/2015 - Oak Theory 1st!
Oak Theory 02/19/2015
Oak Theory 03/23/2015
Oak Theory 04/14/2015
Oak Theory 12/22/2015
Oak Theory 02/15/2016
Oak Theory 03/17/2016
Oak Theory 05/20/2016 The last blend of Oak Theory for a while as we'll now be using all barrels for a handful of Cut releases. This blend has the most complex acid profile yet.
Oak Theory 03/21/2017 Bottled 3/21/17, this blend showcases delicate acidity with moderate funk. We picked our favorite complex and balanced puncheon and added in 2 smaller barrels which had some unique characteristics in the nose. I think this one has some great aging potential. Based on the fruit outlook this season, I don't think we'll be releasing another Oak Theory blend in 2017.
Saison - "Our Saison is as old-world as it gets. We use 100% Colorado ingredients: Colorado water, malted and raw barley and wheat, Crystal hops and a yeast blend of saison yeast, brettanomyces and lactobacillus. We ferment the beer in custom-made open oak barrel fermenters. After this rustic primary fermentation, the beer goes to other barrels for further aging and flavor development. The result is a citrusy, dry, tart and effervescent beer worthy of sharing. 5.5% Alc. By Vol, 25 IBUs"
Saison 05/30/2014 - First Blend! Our first blend brought together a mix of barrels that had great citrus notes, lactic acidity, a small amount of spicy phenols and isoamyl acetate (banana).
Saison 06/25/2014 - Second Blend Blend Two had a softer acidity than the first blend. Blend Three was a blend of two barrels aged for 4 months.
Saison 07/31/2014 - Blend Three
Saison 10/09/2014
Saison 11/25/2014
Saison 01/07/2015
Saison 03/30/2015
Saison 04/29/2015
Saison 11/11/2015
Saison 03/09/2016
Saison 03/10/2016
Saison 12/06/2016 Bottled 12/6/16, this blend took a minute to clean itself up. Now that it's ready, it's presenting classic Saison esters that I haven't seen in recent blends. We've got a lot more barrels of Saison around now, and we're able to pick our absolute favorites for these non-fruit blends. Our purest example of blending.
Saison 03/28/2017
Seasons Past
Seasons Past 03/28/2015 - 8 Month Old East Bank So this beer is also 100% ready and it kills me to think of how many bottles I opened and dumped waiting for this day. This will not be available to the public or served at the the tasting room. 8 month old barrel of East Bank that turned out great!
Seasons Past 10/27/2015 - HiGrav Saison This version is the collab that we did with Side Project without the fruit or Side Project's cultures. So it's a higher gravity wheat saison we oak fermented with our cultures. The higher gravity gave the yeast more work to do and we got some interesting phenols we haven't seen before. Conditioning since late October.
Seasons Past 01/07/2016 - 8 Month Old East Bank This single barrel was East Bank aged for 8 months. Very different than the original Seasons Past.
The Cut - "The Cut is Oak Theory aged with whole CO fruit usually over 2 pounds per gallon. We hand select specific barrels that we think will pair well with the fruit we’re using."
The Cut: Apricot 07/29/2015 It's got more carb than sleeper but not as much as normal beers we release. Still plenty of amazing Perfection juice. 3#/gal. Some people tried it during November and the feedback we got was great.
The Cut: Apricot (Perfection) 07/22/2016
The Cut: Apricot (Perfection) 07/27/2016
The Cut: Apricot (Perfection and Gold Bar) 07/26/2016 Just a different blend of apricots, a bit darker in color and more carb than the above blend. Not released in the cellar yet.
The Cut: Blackberry 02/17/2015
The Cut: Blackberry 04/21/2016 - Triple Crown Yup. It's good.
The Cut: Blackberry (Triple Crown) 10/13/2016 We took a 20 month old barrel of Oak Theory and blended in a stupid amount of blackberries from Paionia, CO. Huge berry notes and amazing complexity from the base beer make for the best Blackberry Cut yet.
The Cut: Cherry (Balaton) 03/30/2015
The Cut: Cherry (Balaton) 08/31/2015 We served this beer one month as a Sleeper, but it carbed up shortly after and now we're releasing it. A bit more carb than The Cut: Apricot but a huge amount of cherries.
The Cut: Cherry (Balaton) 06/01/2016 Much closer to the first blend when compared to the second, the best Balaton blend yet.
The Cut: Cherry (Balaton) 07/26/2017 The Balaton cherries came off the trees in the morning. We helped box them with three generations from this farm. The Oak Theory base blend was racked onto the fruit the same day. Massive notes of sweet fruit and cinnamon.
The Cut: Cherry (Bing) 07/21/2015 The Sleeper Series. Served Only In The Tasting Room.
The Cut: Cherry (Danube) 08/14/2016 Sour cherry that's darker than Balaton. I've been trying to get this cherry for years but the birds are always faster!
The Cut: Cherry (Sour Danube) 04/28/2017 The same Danube cherries from last summer, but much different flavors. High cherry flavor with low acidity. There is more residual cherry sweetness in this blend. Dark.
The Cut: Cherry (Montmorency) 05/14/2015
The Cut: Grape (Baco Noir) 01/05/2017 Our only red grape Cut this season. Baco Noir is closely related to zinfandel grapes. Pours dark red with bright pink foam. This beer is heavy on the grape right now even though it was bottled almost 2 months ago. When it was bottled, it had an amazing balance of grape jam and Oak Theory funk.This will change over time as the Oak Theory begins to take hold in the bottle. This beer is going to age phenomenally like a bold red wine would we think, make sure to stock your cellar up.
The Cut: Grape (Gewürztraminer) 01/12/2017 This white grape variety has brought flavors of white pepper and tart lychee. The Oak Theory funk in this blend is very similar to the last blend of Blackberry Cut. The last grape Cut from the 2016 crop.
The Cut: Grape (Merlot) 12/18/2015 Huge funk and grape flavors. Juicy.
The Cut: Grape (Riesling) 01/19/2016 Sweet riesling grape and Oak Theory funk.
The Cut: Grape (Vidal Blanc) This white grape variety blend was bottled on 1/11/17 and is showing balance between the delicate white grape notes and Oak Theory funk. Very reminiscent of a bio champagne, if there is such a thing. This won't be for sale to the public for a month or so.
The Cut: Peach 09/17/2015 Suncrest peaches at 3#/gal and some of the funkiest base barrels we've used result in a Cut that Eric thinks is his favorite yet. Bottled 2.5 months ago, we've just been waiting for the yeast to clean up a bit, and now its ready.
The Cut: Peach (Glow Haven) 10/11/2016 Glow Haven peaches were used in this second (and last) Peach Cut blend of 2016.
The Cut: Peach (Red Haven) 09/05/2016
The Cut: Peach (Red Haven) 09/08/2016
The Cut: Plum (Elephant Heart) 12/31/2016 The juiciest plum Cut we've released yet! Over 3 pounds per gallon Elephant Heart plums from Palisade, CO were used. The foam stability on this beer is amazing, it was hard to get it to settle out to take a picture. Last Plum Cut of the 2016 fruit season.
The Cut: Plum (Italian and Duarte) 09/29/2015 The Sleeper Series. Served at Vail Big Beers 2016 and in the Tasting Room.
The Cut: Plum (Santa Rosa) 09/09/2016 Santa Rosa plums from Palisade. We finally got the labels for this blend, it's tasting amazing.
The Cut: Plum (Santa Rosa) 09/20/2017 We love these plums and their almost artificial candy like aroma and taste. We’re surprised by the flavors we can get from plums at this level.
The Cut: Raspberry 04/27/2017 The best fruited beer we've ever made. We used all the raspberries we had left and added a few blackberries to round it out.
The Cut: The Red (Cherry Blend) 07/22/2016
The Low End
The Low End 06/01/2015
The Low End 06/29/2015 Compared to the 1st blend, this batch is softer and more round, a touch more hoppy. Gun to my head, I prefer this batch. It's hard to say though.
The Low End 06/27/2016 We did a 2 barrel blend and dry hopped it with Cascade. It will remind you of the last DH Saison we did.
The Low End 06/29/2017 100% Colorado ingredients. Dry hopped with Cascade hops from High Wire Hops in Paonia. These hops smelled as great as any I've smelled from the NW. Floral hops on the nose and a delicate acidity on the palate. A very drinkable blend!
Wet Hop Low End 10/28/2015 Classic Low End but with a huge amount of Colorado Cascade wet hops that make for a beer with amazing flavors of lemon rind.
Wet Hop Low End 11/20/2015 Classic Low End but with a huge amount of Colorado Cascade wet hops that make for a beer with amazing flavors of lemon rind. This is the second blend of the 2015 Wet Hop brew, last Low End until the summer. 100% CO ingredients.
The Mix - Introducing a new line extension, The Mix. These blends will be our way to experiment with different base beers and fruit combos. Blends like East Bank with Apricots, Saison with blackberries and plums, or bourbon barrel fermented Biere de Garde with sweet cherries.
The Mix: Apricot Funky Blender 07/26/2017 This blend is funky blender with a massive amount (CFP levels, hence the price) of Perfection apricots from Palisade, CO. Tasting amazing.
The Mix: Blackberry Funky Blender 05/09/2017
The Mix: Bourbon Peach Bank We fermented and aged East Bank in 2 Woodford Reserve whiskey barrels. We then added CFP levels of Palisade peaches to round out the oak character. Very well balanced vanilla and peach notes.
The Mix: Cherry Funky Blender 05/09/2017 Introducing a new line extension, The Mix. These blends will be our way to experiment with different base beers and fruit combos. Blends like East Bank with Apricots, Saison with blackberries and plums, or bourbon barrel fermented Biere de Garde with sweet cherries. This first blend is Cherry Funky Blender. We took the 4 cherry varieties we had left over from the 2016 season and added them to vintage barrels of Funky Blender for refermentation. The result is more acid forward compared to Cherry Fruit Stand. The sweet and sour cherries work great together.
The Mix: Golden Raspberry Funky Blender 05/09/2017
The Mix: Peach Bank 08/30/2017 East Bank refermented on peaches. What more can we say? Huge peach, with background notes of honey and malt from the most recent batch of East Bank.

By: Mark Robinson

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