US - New England Deciduous Brewing Co.

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Joined
Jan 27, 2014
Messages
359
Location
Newmarket, NH
sleepydave Enjoyed some Sylph and Mosaic Sylph last weekend, the Mosaic added some really nice citrus zest notes.

How does your beer planning/brew schedule change with the seasons and temperature?
Will Winter mean more plambic brewing that gets released ~6 months later? Summer is more citrus use for Fall release?
Sorry it's taken me so long to get back to you on this. Got very sidetracked this past week but c'est la vie.
We don't coolschip so our brewing season is year round. Mostly thanks to the climate control in teh brewery/barrel area.
But for what it's worth we have a good sized load of oak barrels coming our way very soon. All will be filled with our pLambic along with the turnover from this years barrels being refilled as well. So our schedule is more determinate on fresh barrel turnover at our sources vs ambient temps. We are planning to bottle at least 3 more fruited pLambics in teh next coming couple of months. Armagnac Wild Bluerberry, Estate Cabernet Framboise, and an Estate Cabernet Pomegranate/Passionfruit. We're also putting some RIS in there for next year's bottling, and a few new projects may go into some oak as well.
The fruit is usually seasonally based, but we do some short term freezing (sub 6months) to help us through if need be. For instance we just thawed out this past years blood orange and lychee before undergoing carbonic maceration. That batch of our Auroral berlinerweisse should be out in 3 weeks or so. This is the year where we get a little more scheduled in these things though. So for next year, yeah the goal will be to aim the more tropical offerings in the summer most likely. Just based on utilizing the increased throughput of the seasonality.
Hope that makes sense and I didn't ramble too badly. :p
 
Joined
Oct 9, 2013
Messages
8,026
Location
Ape tit, Austin, TX
Sorry it's taken me so long to get back to you on this. Got very sidetracked this past week but c'est la vie.
We don't coolschip so our brewing season is year round. Mostly thanks to the climate control in teh brewery/barrel area.
But for what it's worth we have a good sized load of oak barrels coming our way very soon. All will be filled with our pLambic along with the turnover from this years barrels being refilled as well. So our schedule is more determinate on fresh barrel turnover at our sources vs ambient temps. We are planning to bottle at least 3 more fruited pLambics in teh next coming couple of months. Armagnac Wild Bluerberry, Estate Cabernet Framboise, and an Estate Cabernet Pomegranate/Passionfruit. We're also putting some RIS in there for next year's bottling, and a few new projects may go into some oak as well.
The fruit is usually seasonally based, but we do some short term freezing (sub 6months) to help us through if need be. For instance we just thawed out this past years blood orange and lychee before undergoing carbonic maceration. That batch of our Auroral berlinerweisse should be out in 3 weeks or so. This is the year where we get a little more scheduled in these things though. So for next year, yeah the goal will be to aim the more tropical offerings in the summer most likely. Just based on utilizing the increased throughput of the seasonality.
Hope that makes sense and I didn't ramble too badly. :p
Thanks for the answer, sounds like an exciting 2017 for you (and us) is coming up!
 
Joined
Jan 27, 2014
Messages
359
Location
Newmarket, NH
(edit, Oh and TN folks! We've got a sixtel of our Biere De Garde, Marscecent, at the @Bearded Iris anniversary party in Nashville! Hope you enjoy her!)

Been having a hard time finding any semblance of free time lately, but wanted to keep you all in the loop.
Focusing on draft the next couple months while these and a few more condition up. But we should have plenty of bottles working down the pipeline for you folks.

A lot of these, being barrel turnover, will see less distro than usual just because of bottle count with the exception of Roja Oscura which will go lots of places through our channels and in Barcelona through Napar's channels. Keep an eye out for us at Biercab as well!

Currently conditioning in bottles:
Roja Oscura (Naparbier collab; dark brett saison with raspberries and honey)
Blaujolais (wild blueberry, armagnac aged, pLambic)
Frangosta (cab barrel framboise pLambic)
Volumetrics (RIS stainless)

Hope you all are well and getting all the sleep and food I yearn for. :)

 
Joined
Oct 24, 2013
Messages
19,471
Location
Hot Dog, Sandwich
(edit, Oh and TN folks! We've got a sixtel of our Biere De Garde, Marscecent, at the @Bearded Iris anniversary party in Nashville! Hope you enjoy her!)

Been having a hard time finding any semblance of free time lately, but wanted to keep you all in the loop.
Focusing on draft the next couple months while these and a few more condition up. But we should have plenty of bottles working down the pipeline for you folks.

A lot of these, being barrel turnover, will see less distro than usual just because of bottle count with the exception of Roja Oscura which will go lots of places through our channels and in Barcelona through Napar's channels. Keep an eye out for us at Biercab as well!

Currently conditioning in bottles:
Roja Oscura (Naparbier collab; dark brett saison with raspberries and honey)
Blaujolais (wild blueberry, armagnac aged, pLambic)
Frangosta (cab barrel framboise pLambic)
Volumetrics (RIS stainless)

Hope you all are well and getting all the sleep and food I yearn for. :)

Jeez those sound amazing
 
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