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  • I got Lost in the Woods...

    As you may already know from my post the other day, we hosted our first, open to the public, at night, type of party. It was in celebration of the 2013 releases of La Folie and Transatlantique Kriek. This was Lost in the Woods, we were all lost in the woods, and boy-howdy it was fun. To see how fun, from someone else's perspective, take a look at Fermentedly Challenged here, or the Denver Post here. Or, maybe, watch this film from Adam Valuckas:

     


    The party was super fun and full of great sour beer. Probably 600 people in the brewery, all enjoying good times, food pairings, sour beer education and music. Really, it was a hoot. 

    But. what does this post mean to all of you that were not able to make to the party? It means that the official release of 2013 La Folie and Transatlantique Kriek has happened and these beers should be trickling into bars and bottle shops as we speak (er, write). Check the Beer Finder for details on finding these beers in your area and get ready to pucker those lips because these sour beers are awesome and sour and wonderful. 


    Until next time my friends,


    Juicebox

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  • Well dang, it's the new year...

    HAPPY NEW YEAR! 

    2013 is going to be a big one for beers and stuff. Some very major New Belgium things are in the pipeline. Let's take a minute and call out a few facts and a few rumors...


    Facts (these are things I know to be true)-

    1. A collaboration beer with Dieu du Ciel! of Montreal is headed our way soon. This is a wonderful thing. It's a heavenly tripel with feijoa and hibiscus. Feijoa is a (probably) tropical fruit that's very strange (and worldly). Peter (our brewmaster) has wanted to make a beer with it for some years. And Dieu du Ciel! is famous for brewing with hibiscus. BOOM! 

    2. Transatlantique Kriek is making a comeback. Brouwerji Boon has sent us a whole mess of his Kriekenlambiek, and we have brewed the accompanying beer, and the two are blended (or, almost blended). These bottles should hit shelves in a month to six weeks. Get very excited because this beer is the tops, like all the way at the top of the tops! 

    3. Springboard is coming back! Springboard was the spring seasonal a few years back (07-08), brewed with schisandra and goji berries. It was a major crowd pleaser, and I am very excited about it's return... Springboard is coming back in the Folly Pack only. No sixers, etc... You are going to have to buy the mix pack to score yourself some, and you should try to score yourself some.


    Rumors (these are things that I have heard to be true)-

    1. The 2013 vintage of La Folie is really good.

    2. More throwback beers may/may not be hitting Folly Packs through the year.

    3. We're switching to Google+ as a platform for our Beer Streams.

    4. An Imperial IPA is in the works...

    5. I am constructing a giant carpet slide to serve as my main commuting option (it will be open to the public, if you want to come over to my house).

    6. We are adding two more U.S. states to our distribution footprint (one is very cold, one is very warm (maybe)).


    So there it is, some tale of coming news. Welcome to the future friends...

    -Juicebox

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  • Who wants more sour beer?

    Sour beers are the new black in craft beer right now. Which is great, because sour beer is awesome and I love it. 

    We make some sours around NBB, which is also convenient for my love of the style. La Folie is our best known. Then there's Eric's Ale, Clutch, Le Terroir, Tart Lychee, Transatlantique Kriek and others. A host of sours from the lightly tart, to full blown tongue punchers, we try to keep up a variety. The problem is that every

    year we can't make enough because these beers require long aging, it's what gives them their sour.

    For those new to sour beer, or unfamiliar with the process, here is a very quick sour breakdown: We take finished (fully fermented) beer and put it into retired wine casks. We use retired (used) wine casks because they are a lot cheaper than new barrels, and we don't need, nor want, the oaky flavor that the new casks impart to the liquid. The beer and the French white oak of the barrels create a perfect environment for souring beers. The environment is dark, cool, rich in oxygen (the oxygen seeps in through the porous wood) and rich in alcohol (the beer is already fermented, remember). There is not a lot of things that can live in such an environment, but the stuff that can is awesome. A few kinds of wild yeasts and bacteria thrive here, they feast on the oxygen coming in, and as a by-product release sour acids to flavor the beer. Cool huh?  

    The only catch is that it takes a really long time for this natural process to happen. In the case of La Folie, it ages, on average, 3 years before we can package a ready product. So there is only so much per year. About 10 years ago in the mist of 75+ single barrels on racks we bought our first foudre ("foudre" is a Flemish word, it means huge oak barrel, I think). The picture on the right is a foudre. The foudre in the photo is an example of the largest size we currently have, holding 130 HL's of beer (a hectoliter is roughly 0.8 barrels, or 26.5 gallons (for perspective)). Up to 2011 year we had accumulated 16 foudres, ranging in size from the 130 HL, down to 60 HL, equaling a wood aging, sour beer program of 1800 total Hectoliters. That is a lot of sour beer. But remember, only some of this beer is ready on any given year, about a third, or 600 HL. This puts us in a bind for distribution because there is only so much, and the gaining popularity of sour beers has increased the demand beyond our supply. So we have decided to buy more foudres, expand the program, and make more sour beer for you (and me). 

    The wood cellar expansion project has been going since March of last year. Over that time we have been buying a couple foudres here and there, trying to get the needle moving. But in the words of a New Belgium co-worker close to the project "the used barrel market is dynamic." Which translates to "finding good, used barrels is a major pain in the ass." But recently we have hit pay-dirt, and some great, new (to us) barrels are on their way from France. And the new total foudre count has prompted some new construction. The needle is moving. We have transfered the can line, knocked out a wall and started re-doing the floor. Seven new foudres are on a boat (piles of staves and rings) and when they get here, and are assembled, our total foudre count will jump to 28. The range of sizes will also jump, from a little mini at 25 HL, all the way to 219 HL (that's one big barrel). Our total sour beer program will jump from 1800 HL to 3600 HL. But there is a catch here too. Remember how long the souring process takes? With the new foudres that timing doesn't change. Counting from when the expansion project is complete this June it will be at least two years before our sour beer numbers take a big leap. Which means the 2014 vintage La Folie (maybe). But the good news is that this project is happening, and underway, and that's very exciting. Get ready for more sour beers!

    And if you get a chance to come by the brewery for a tour later this summer (like July or August) you should. The foudre area is going to be very cool and it will play an even bigger role in the tour route than it already does. You are going to want to see that. See you this summer!

    And on that note, I'm out.

    Hugs, 

    Juicebox

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