Clean hoppiness, rich caramel malt and an omnipotent monks' ale yeast combined for a well-balanced 7%ABV brew: a good stand-in for holy water in most non-life-threatening circumstances. Don't like Belgian people? Think monks are jerks? So does the second half of the batch, fermented with a patriotic American ale yeast with olde fashioned values. Also weighing in at 7%ABV this beer pays sobriety no heed.
2 samples from the brewing process, making Dubbel Blond Ale
Is this heaven? Then why are those beautiful bottles of Upside Brown Ale (7.5%) all aglow with a new mother-like radiance? Could it be magic? Perhaps some supernatural aura? A crappy cell phone camera?
The world may never know what makes it look so sexy, but now you can taste this seductive, full-bodied ale. One keg was bottled, the other is on draught at the brewery now. Get some or get real.
Last but not yeast, take a good long look at this rapturous sight, you won't be seeing this ale again until there's snow on the ground outside, or mudslides, or tornadoes and volcanoes, or whatever the hell happens in your freaky part of the world. This is Two Tun Brewery's first true commitment to our near and dear friend, sour beer. Consider this a promise ring, because once this blend of three separate batches completes fermentation, a whole host of single-celled brutes will have had their barbaric way with the beer, rendering it bitter and puckering, like Grampa's girlfriend.
In the photo you can see we added the toasted oak chips used in BIG ED (cocoa/vanilla/oak-aged imperial stout) for the ageing process; and in one week, we'll respark fermentation by adding fresh, unpasteurized red currant juice to add another layer of complexity. This beer will be the benchmark for our sour projects in the future, and the big brother of our latest sour project, the uber-pale ReReid(7%):
Pale malt... ... makes pale beer
That's it. So scram already!
