Saturday, May 12, 2018

Blackberry Farm - back in stock!

Blackberry Farm Wild Classic Saison...$16.99 / 750ml
Using our award-winning Classic Saison recipe as the base, this special release was fermented with a wild strain of native yeast harvested from honeysuckle blossoms in the orchards at Blackberry Farm and spent months bottle conditioning in our cellar. This light, golden farmhouse ale features beautiful aromas of fresh bread and honey with delicate hints of flowers and citrus. Complex flavors of honey, white grapes, fresh bread, and dried apricots are balanced by a mild acidity, crisp effervescence, and a dry finish. Available now in limited quantities.
100% bottle refermented. Unfiltered.

Very limited
Blackberry Farm Barrel Series Brett Saison 18...$10.99 / 375ml

A golden farmhouse ale fermented with brettanomyces and aged in French oak red wine barrels.
100% bottle refermented. Unfiltered. Store bottle upright at cellar temperature. Serve at 45F-55F.
6.3% ABV
Bright and slightly tart, with notes of oak and earthy complexity.
MALTS: Floor malted pilsner, floor malted wheat, floor malted dark, Carafoam
HOPS: Styrian Aurora, French Triskel, Czech Saaz
YEAST: Brettanomyces Bruxellensis

Blackberry Farm “Classic Saison”...$14.99 / 750ml
This is a Belgian-style farmhouse ale. The aroma is dominated by fruity esters reminiscent of citrus fruits along with a moderate earthy and floral hop aroma from the use of Noble-type hops in the brewing process. Has a deep gold, hue that is often hazy, and a voluminous head on pouring as a result of the bottle-conditioning and high natural carbonation. The beer is medium-bodied and has a very refreshing effervescence which, along with a fairly low alcohol content of 6% by volume, makes this a beer to be enjoyed on a warm day by itself or with a wide range of foods, whether casual or fine dining. Complex flavors and aromas in this beer are a result of the special yeast used in fermentation combined with the additional complexity added by bottle-conditioning in large bottles for at least six weeks before being released.

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