Posts Tagged ‘Cow Thieves Summer ale’

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Who left the beer in the bird bath?

July 31, 2012

Cow Thieves Brewery production has quickly become one of my most enjoyable activities. But nothing compares to labeling and tasting day!

This Sunday our third batch, our summer saisons were finally ready. I say ‘finally’, because the two weeks between bottling and tasting always ends up feeling like two years. The long day of brewing, the week or so of fermenting, and the now fairly efficient day of bottling are all items of the process you can control. At least, it feels that way. Whether it’s boiling away on the stove or bubbling away in the carboy, there’s a visual confirmation to the process. But once you get that stuff in the bottle, that’s it: time to wait, fingers crossed, hoping that your efforts were not for nothing.

Our Cow Thieves and Southampton Saison were worth the anxiety. Light, crisp, and yeast forward like a good saison should be, these Belgium style pale ales are going to be hard not to cruise through. We’ve already agreed to at least keep a case or two for our annual trip to Southampton, but with another weekend between now and then, I’m going to have to do my best to enjoy only a few.

If you haven’t already requested a t-shirt but are considering grabbing one for only $10, sign up below. Plus if you sign up for a shirt, you are automatically in the running for the next Nobler giveaway: a few Cow Thieves Brewery saisons of your very own!

 

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Cow Thieves Saison

June 24, 2012

The Cow Thieves Brewery was back in action this weekend as we finally got going on our summer ales. Our Saison Farmhouse style ales should be ready in a few weeks and I can’t wait to give them a shot. Nobler Dan turned me on to Saisons at the Nobler Beer Gathering and it’s been on the top of the brewing cue ever since. Saisons originated in Belgium farmhouses and had a high degree of variability from brew to brew. Traditionally, until modern-day beer lovers got back on the Saison bandwagon, these beers were pretty low in alcohol content. This was intentional as safe drinking water wasn’t always readily available, and the field workers needed refreshment in the summer months. Brewed in the fall and winter and bottle conditioned, the Saisons were light and yeasty with just enough alcohol to keep them “safe” without being a deterrent for hard work.

Nowadays, the Saison has been revitalized and is becoming more and more popular. Because this is a yeast forward beer, we decided to use the same batch recipe for two, 5 gallon brews with a variation on the yeast variety. These little guys (all 100 billion of them), are already at work fermenting and it’s only a matter of a few weeks before we get our first taste. I had to stop for a second when we picked up these liquid yeast packets: 100 billion yeast makes about 50 beers. Considering it only takes a few of us to drink them all, 2 billion yeast cells a beer puts the scale of the process in perspective. I promise to drink our Saison nice and slowly in honor of all the hard work!

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