From Four Winds Brewing in Delta comes their “Fortunello Farmhouse Ale” a beer aged in a Foeder for 6 months. The beer pours a orange brown colour with a beige head. The aroma consists of orange peel, anise, herbal, sweetness wood and a floral finish. the flavour is of orange peel, kumquats, herbal, anise, candi sugar, generic fruit, wood, spices, mild bitterness, mild brett and some malts. The alcohol content comes in at 8.3% with an IBU of 15. This beer is one of the more unusual releases from Four Winds Brewing and may be challenging to some but is quite enjoyable.
Commercial Description: This herbaceous farmhouse ale was brewed with dark Belgian candi sugar and bay laurel, then aged over kumquats and bitter orange peel in an oak foeder for six months. Delicate aromas of citrus and annise precede notes of dark pit fruit, settling into a mild Brett funk.
From Halcyon Barrel House in Vankleek Hill, Ontario part of the Beau’s All Natural Brewing family comes their “Infinity Mirror Brett IPA” the very first release from the brewery. This is a brett fermented barrel aged beer that was then bottle conditioned. The beer pours a cloudy orange with a white head. The aroma consists of tropical fruits, barnyard funk and some floral hops. The flavour is of tropical fruits such as pineapple, citrus, citrus rind, brettanomyces funk, red wine, oak, earth and some bitterness. The alcohol content comes in at 6.2% with an IBU of 10. To say this beer was good is a massive understatement. This is an amazing Brett IPA and I hope to have the chance to try more from the Halcyon Barrel House in the future!
From Spinnakers Gastro Brewpub in Victoria BC comes the “Cabernet Barrel Aged IPA” part of their Brewers Reserve series. The beer pours a cloudy orange colour with a white head. The aroma consists of cabernet, oak, mild tartness and funk with a floral finish. The flavour is of cabernet, oak, brett funk, some mild tartness, tannin and a lower bitterness. The alcohol content comes in at 7.1% with an IBU of 30. This was a really interesting take on an IPA adding wine, wild yeast and a barrel. Keep up the good work Spinnakers!
Commercial Description: Cabernet Barrel-Aged IPA is the eight release in the Spinnakers “Brewers Reserve” series. This unique brew was aged in Cabernet barrels from the Napa valley and is said to be full-bodied with a touch of tartness and Brett funk.
This single batch beer is limited to only 90 cases.
From Trinity Brew in Colorado Springs, Colorado comes their “Mad Ear, Naked Bière de Garde” a saison aged on Brettanomyces. The beer pours a cloudy orange colour with lots of floaters and a tan head. The aroma consists of yeast, brett, pepper, earth and some citrus. The flavour is of saison yeast, brett, pepper, earth, citrus, citrus rind, resin and some sweetness. The alcohol content comes in at 8.1% with an IBU of 35. Not the best Bière de Garde or Saison that I have had but this was a very enjoyable beer and I look forward to trying more from the brewery.
Commercial Description: Grist: Barley, Oats +Rye, 35 IBUs of Styrian + Saaz, Mad Extended Boil for Mad Red Color, No Spices, Free-Rise Fermentation with Proprietary Yeast, Pair with Truffled Foie Gras, Cassoulet, Rosemary Lamb
From Victoria’s Category 12 Brewing comes their “Raw Ale” a beer brewed without boiling the wort. The beer is a Westcoast Farmhouse Ale with Brettanomyces & Red Cedar. The beer pours an orange colour with a white head and lacing that sticks around in the glass. The aroma consists of brett funk, tropical fruit, citrus and some sweetness in the finish. The flavour is of citrus rind, cedar, brett funk, tropical fruit, lemon, spices, resin, earth and mild bitterness. The alcohol content comes in at 5.5% with an IBU of 13. I don’t know if I have had a beer quite like this one before. I hope that Category 12 Brewing makes more like this as it is a great beer and very unorthodox.
Commercial Description: Reaching back across the millennia, we’ve recreated our version of an ancient ale that is fermented without ever being boiled. This Scandinavian-inspired farmhouse raw ale combines the heritage of our brewing “family” by infusing West Coast red cedar from the workshop of local Coast Salish artist, Chris Paul, who also contributed art to our label. Primary Brettanomyces fermentation, merged w ith the benefits of refermentation in the bottle, results in a deliciously light, crisp, and complex beer that encapsulates our Elemental Series’ commitment to experimentation and innovation.