The Brewer Jeffrey's Blog
Today we are releasing XVII Anniversary on draught at the brewery, the only place you will ever be able to buy it.
When we taste beers that push boundaries for the first time it's usually a shock to the palate. Our palate is an invaluable tool, in fact the most important tool as a brewer. It's our nose, mouth, and mind working as one to make sense of what we are consuming. This beer will stun your taste buds, mystify your olfactory system, and bend your mind; slipping your soul into a chorus of "Hallelujah".
XVII is a lager that was brewed using a floor malted bohemian pilsner malt and decocted twice. This old-world wort was boiled with new world hops creating intense bitterness, flavor, and aroma. Fermented slowly by a lager yeast for three weeks it was then ready to be dry hopped to oblivion over the course of the next 5 weeks. Is 100 IBUs really all we can get into a beer? Hhhhhhmmmmm....
Taste it with an open palate, not looking for clues given by the brewer.
This lager is right-celebratory. Happy XVII Anniversary Cisco Brewers.
Last entry October 5th? Wow. Ok... My little social media foray should be a taken a bit more seriously if there is to be a blog at all. My apologies to anyone who used to tune in.
Much has happened here in the Nantucket brewery since then:
Island Reserve Tripel and Island Reserve Russian Imperial Stout.
The second blending and release of Lady of the Woods. As well as Monomoy Kriek (which just garnered a silver at the World Beer Cup as a Flanders Oud Red).
Two new 25hL foudres aging a new woods release.
Island Reserve Lager; purposefully vague, please evaluate beer by its merit rather than preconceived stylistic notions. Enjoy our oaked lager beginning July 1.
XVII Anniversary beer (yes, Cisco Brewers has been in business since 1995) a 7.7% abv IPL, India Pale Lager, aggressively hopped in the kettle and creatively dry hopped throughout lagering. If any of this beer makes it out of the lagering tank, it's my go-to zwickel, you'll be lucky. Fortunately for islanders it will not be leaving Nantucket, draught only here at the brewery. We'll see you soon, pouring June 15.
Santa Maria Pinquito Beans, epazote, sweet yellow onion, avocado, cilantro, lime, Summer of Lager. Not feeling the cheese these days.
Dancing with life's details keeps us smiling and believing we are blessed.
Very Brown is a, well, very brown india pale. This tawny-hipped, rocky-headed ale flirts with whirling dank hop aroma, cocoa, and toffee. A medium-light body progressively delivers piney hop bitterness and orange hiding behind the curtain of bittersweet chocolate. I love this part of my job. Seriously. This beer is dry. If you want the assertive hop aroma in this beer you need to drink it right away. Do not age hoppy beers and hope to find beautiful hop character in them. There are a lot of hops in this beer, please drink it young. If somehow it slips your mind and you find an old bottle in your cellar the malt character will shine through the muted hoppiness.
Saison Farmhouse... before we get to that, I'm not here to re-create existing beers or brew to stylistic convention. Saison is the closest style to this beer and thus the best way to guide prospective consumers. Do not buy this expecting to taste a DuPont-esque beer. (I am a DuPont fan.)
Saison Farmhouse was fun to brew and is fun to drink. Buckwheat, oats, and rye fermented with Brettanomyces and a Saison yeast in a 50 hectoliter french oak cask. Herbs and spices grown here at the brewery replaced most of the hops. On it's way into package it was treated to a host of microflora to create additional character over time; look for it to gain acidity and dryness. Drinking now: A hazy tight laced golden-orange, herbal and spicy with tropical fruit in the nose. Light-Medium bodied yet somehow slick with very fine carbonation. I'll be cellaring this and pulling a bottle every month to watch it change. Five year peak? We'll see.
I love this part of my job. Seriously.
Styles currently being toyed with...RIS and Tripel. (Ilovethispartofmyjobtoo)
Most beers that have had contact with whisky barrels are aged in them imparting whisky and oak character directly to the fermented beer.
This is not most beer...750 pounds of little sugar pumpkins grown a couple hundred yards from the brewery, from our neighbor Bartlett Farm, roasted for 2 hours. (Thanks Caleb)
The source of smoke and heat was the staves of 10 year-old Notch barrels. Notch is our single malt "scotch-style" whisky.
When the pumpkins were completely roasted and smoked they macerated in two barrels with a bit of whisky still in them, pulling flavor and aroma from the barrels overnight. The next morning the smokey pumpkin mush was included in the mash! The result: whisky and oak and smoke and pumpkin all residing happily in a quaffable ale.
25 new, new to The Woods, 225 L wine barrels have landed in the brewery. They are being cleaned up and exercising patience, as barrels do well, waiting their turn to be filled. Their new lot in this world has been decided and will be revealed as they are filled. Very Exciting....stay tuned.
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