he first-ever 100% organic collaboration beer, Cocoa Bretta, is a hybrid blend of Bison’s award-winning Chocolate Stout and Logsdon’s award-winning Seizoen Bretta. This stout-based collaboration beer was brewed with organic Peruvian cocoa, a blend of six organic malts, organic roasted barley and organic oats. It was fermented using multiple yeast strains, and then finished with Logsdon’s proprietary strains of Brettanoymces and keg conditioned with pear juice.
“Cocoa Bretta was our first collaboration beer,” states David Logsdon, Director and Head Brewer at Logsdon Farmhouse Ales. “It is hard to predict how a first attempt might turn out, but in my opinion we have created a unique and very flavorful version of Bison’s award-winning beer.”
Pitch-black with a garnet hue and thick, creamy beige head, Cocoa Bretta exudes a complex aroma profile, boasting notes of chocolate, roasted grains, toffee, caramel and fruit. Dark malt and cocoa flavors combine for a rich, yet medium-bodied and well-rounded beer. Chewy malts linger as cocoa glides across the palate, leaving behind a crisp, fruity and oh-so-mouthwatering finish.
“David is a genius with yeast,” notes Dan Del Grande, Owner and Brewmaster at Bison Organic Beer. “Logsdon’s proprietary yeast strains brought a new level of complexity to my Chocolate Stout recipe that I never imagined possible. It was an honor to partner with the Logsdon team on this truly unique, 100% organic collaboration beer.”
Cocoa Bretta will make its grand debut this week, Nov. 28th-Dec.2nd, in Portland, OR at the Holiday Ale Festival. On Friday, Nov. 30th, Bridgetown Beerhouse (915 N. Shaver, Portland, OR) will host a Meet the Brewmasters event with Dan Del Grande and David Logsdon, where guests will have the rare opportunity to taste the Cocoa Bretta collaboration beer side-by-side with Bison’s Chocolate Stout and Logsdon’s Seizoen Bretta.Bison will also feature their seasonally available Gingerbread Ale.
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