Wednesday, February 10, 2016

Sesma Brewing - Spain

Limited releases.  
First time in Missouri, and right now only at The Wine and Cheese Place

Sesma Brewery
The beers from Sesma are fermented with multiple yeast strains, few of which are actually traditional beer yeasts. Sesma Brewing works closely with his brother Dr. David Garcia’s company, Lev2050. David has his Ph.D. in Microbiology and Molecular Biology and is also an expert in yeast and genetics. At Lev2050 he works closely with wineries and vineyards to isolate and study different yeast strains from wines and grapes and study their biological nature and organoleptic qualities. In short, Lev2050 is Sesma’s source for yeasts. And Alberto will decide, with the help of his brother, what yeasts to use in each of his recipe depending on what flavors, aromas, acidity, attenuation, etc. he is looking to achieve in the final beer. Using different yeast in each beer requires extra attention during the fermentation process, to make sure the yeast is healthy and operating throughout. Alberto is not interested in big hoppy beers, that are currently in vogue in the Spanish craft beer scene. Instead he aims to achieve subtle flavors, nuance, and harmony in his beers. Sesma Brewing may be making some of the most unique beers to come out of Spain now.

Sesma Brewing Prunis Persica...$9.49 / 500ml

Sour ale with Peaches
Prunus Persica Sour Ale brewed with peaches from nearby Sartaguda - famous in Spain for their peaches. The fruit comes directly from the farmer, is crushed and added during the boil. Fermentation is conducted with a special non-saccharomyces yeast. Medium-high carbonation. A refreshing beer with deep peach flavors and soft subtle sourness. 6.2% alc./vol.

Sesma Brewing Prunis Sin Nombre...$9.49 / 500ml
Sin Nombre Sour Ale Sour ale brewed with cinnamon, coriander organic dry orange peel and candy sugar. It features toasted and chocolate malts to provide the beer a richer and deeper flavor accompanied by a light acidity and residual sweetness. Fermented with a special nonsaccharomyces yeast. Low-medium carbonation. 5.5% alc./vol.

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