Saison de Figure de Barbarie Blend 4 Release
This weekend
Barrel-aged Blondine was refermented with hand-picked, electric purple prickly pear fruit.
The cactus was from the Guadalupe/Bexar County line and for 2019 I picked and cut 190 pounds of fruit all by my lonesome. Not because I needed to but because I really wanted this release to be a representation of my art and my work.
As with all of our Saison de beers, the fruit was used twice. For the first 'press' I selected Barrel 69 for its acidic and dry mouthfeel, which I blended with some young Blonde. This first 'press' yielded 60 gallons of dark, jammy beer. I pulled 5 gallons of this first press for a special release to our Sour Junkie Society 6X allocation next month.
For the second press I selected barrel 52, which had previously held a beer with Malbec wine lees. The second 'press' yielded 37 gallons and added complexity to the blend with longer skin contact and a funkier demeanor.
Both were blended together prior to packaging in 500ml bottles on October 2. The spent fruit will be used to ferment a small release of Blondine de Figue for release on November 14.
Only 340 bottles in 500ml were produced along with 9 small kegs for distribution.
Saison de Figue de Barbarie pours a beautifully dark, electric purple color with aromas of TX dust and sunbaked fruit. There is a punch of jammy flavor but the body is light and delicate with a long finish. This is a beer to savor and cellar.
Release in our Downtown Tasting Room begins Thursday, October 17 and lasts all weekend until Sunday, October 20. Draft pours are $10 and 500ml bottles to go are available for 14.25. As always, Sour Junkie Society members get 25% off. I look forward to hearing your feedback on this beer and introducing you to such a unique flavor.
Sangre de Shiva Blend12 Release
Halloween weekend
The annual release of my barrel-aged black sour beer refermented with TX grown red wine pomace is nearly ready to share.
For 2019 I selected three barrels. I selected barrel 59 because it was thin in body with a balanced tart and oaky flavor. I selected barrel 9 because it had a pronounced roast on the palate with bold aromas and a great acidity. Barrel 66 made the cut because it brought a big body with chocolate and oak.
All three barrels were racked over Tanat pomace from Lost Draw Cellars. The fruit was grown at Andy Timmons' estate and I'm proud to be able to source fruit from such an inspiring personality of the TX wine culture.
The beer and pomace were allowed to snuggle together for 2 weeks before racking into a steel tank on Monday, October 14.
Packaging will take place on 10/16 and will include a few cases of 750ml bombers for our Sour Junkie Society in their November allocation, 29 cases of 4-packs of 12oz bottles and 4 slim kegs for distribution.
Sangre de Shiva pours black with a hint of purple around the edges of your glass. Aromas of red wine with dark chocolate pull you in close. Right now the mouthfeel will drink bold and bright but will mellow and balance with time in your cellar. This is a beer that wants to see itself mature in 5-6 years but is happy to share itself with you now.
Release will begin in our Downtown tasting room on Thursday, October 31 at 4.
Blondine de Figue de Barbarie
November 14
Utilizing the spent fruit from Saison de Figue de Barbarie, this beer expresses the skins, the color and the seeds of this unique fruit.
On October 2, I began fermenting a batch of our sour wheat beer, Blondine, directly on the skins. This was the same day the second press of the Saison was racked off the fruit.
After 3 weeks of contact, the lightly purple beer is racked off the fruit and allowed to settle in a steel tank prior to packaging.
I'll fill more details in as the fermentation progresses.
Release will begin in our Downtown tasting room on Thursday, November 14 at 4.
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