nothingisreal
Well-Known Member
Anybody else a part of this? Mods, close if no one cares / this should remain in the LA/OC thread.
We can use this if it continues, to be a spot to plan tip touching and other stuff.
First Release, intro email
Bottle Friends is a culmination of over a year of thought, hammering out details, and wanting to best meet the needs and desires of our most loyal and dedicated customers and friends.
As we put the finishing touches on our Chinatown Brewery location, we are eager to finally unveil the details of Bottle Friends.
We will be releasing 10 included beers to members throughout 2018, 5 of them are guaranteed to be exclusive to members only. The first of the members only included beers, coming shortly, will be Science Sucks Apricots.
Science Sucks Apricots - Lambic Inspired Ale with Apricots - Our inspiration for this beer comes from a place of embracing the world of the unknown. ScienceSucks Apricots is a single barrel dive into lambic cultures. This beer was fermented solely from the dregs of Drie Fonteinen and Girardin Gueze bottles. Our brewer Grant was inspired by these beers and sought to explore a beer with those specific yeast and bacteria. We used a very simple base of Weyermann Pils , Rahr unmalted wheat, and aged Hallertau Mittlefruh hops. We then aged that beer for 10 months in French oak puncheon barrels. We felt this base beer was a perfect platform for apricots. We used See Canyon apricots that were dry farmed by Mike Cirone on the Central Coast of California. This single barrel produced around 110 gallons of Science Sucks with 250 pounds of fruit added to that barrel. We hope you enjoy! 5.4% abv.
We’re looking forward to a great year ahead of us and are excited to share our new space and new beers with all of you. Thank you for your continued support.
Bottle Friends,
We have your 2nd Exclusive Bottle Friends Member release. Each member has one included bottle with their membership. This sale is to purchase a second bottle.
Beer Details:
Sun Soaked w/Cherries - We used French oak red wine barrels. Berliner weisse beers typically get their acidity from a bacteria, Lactobacillus, that thrive at temperatures above 100 degrees! So, we decide to let these critters go at it in barrels baking in our parking lot. After initial souring we added several other yeasts to finish up fermentation. Super zippy lemon and grapefruit with raw wood notes in the background. Simple, yet complex. Funky, yet super drinkable. We split a portion of the last batch and aged it further with Cherries! 3.2% abv.
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