27 March 2017
From New Braunfels Brewing:
Massive Hop Aroma Paired With Distinct Sour
HopfenStopfen is a dry-hopped version of our 85% wheat Hefeweizen, Blondine. The base beer is brewed with a modified decoction and hopped with Cascade. Primary fermentation for 6 days with our house German wheat yeast before secondary fermentation with our spontaneously-harvested mixed culture of local yeast and bacteria.
The characteristic clean mouthfeel of the wheat and lemon-y tartness of the mixed culture fermentation layer the base for the beer. For this release, Blend3, we sourced New Zealand Pacifica hops. The dominant aroma and flavor is deep orange marmalade zest. 14 days of dry-hopping was heavy-handed to ensure you'll feel the full flavor and experience of this unique hop variety.
Each release of Hopfenstopfen highlights a rotating topical hop variety. Blend1 was Citra, Blend2 was Mosaic and, of course, Blend3 is Pacifica. Blend4 is scheduled for late August 2017.
For Blend3 we're releasing 15BBLs on April 2. We'll have roughly 25 kegs to share in a mix of 1/6 and 1/2BBL sizes. Around April 15 we'll also release 60 cases of 750ml bottles. Look for it at very select retailers in TX.
Bottles are finally available
Saison de Clementine Blend1
The newest release in our saison de series was crafted with whole fresh clementines.
The fruit was processed by first zesting the peel and then cutting the flesh into quarters. The flesh was open-fermented in barrel with Blondine, our 85% wheat Hefeweizen, and our mixed culture. The beer was pressed off of the fruit 3 times, with shortening fermentation times for each press. Once all 3 presses were blended together, the reserved zest was added back to the beer under CO2 pressure to extract the bright citrus aroma and flavor of the zest.
Saison de Clémentine is a bare expression of the fruit. Minimal processing and a love for the flavor of the fruit inspired a surprisingly drinkable and refreshing sour fruit beer.
Blend1 was package-only and consists of 29 total cases of 500ml bottles. Release begins very selectively, today, March 27.
Blend2 will begin barrel fermentation April 2.