We’re pleased to introduce 2016 Autumnal Dichotomous, our farmhouse ale brewed with grilled pumpkin, fig leaves, wood sorrel, and horehound! Last fall, we carved pumpkins, grilled them, and added them to the mash (both flesh and seeds). We also picked leaves off of the fig tree growing beside the brewery, foraged wood sorrel and horehound at Jester King, and added them late in the boil.
As coincidence would have it, we have a pumpkin beer coming out this year more or less around the same time when all the pumpkin beers start hitting the shelves! Although, somewhat comically, our “pumpkin beer” was brewing in November of 2016 and bottled in January of 2017.
As a lot of you know, our beer is fermented with a mixed culture of brewers yeast and native yeast and bacteria. Our mixed culture is outside our direct control and can do a lot of strange, fun, and interesting things to the beer over time. Often, we’re just along for the ride, and our mixed culture takes us wherever it wants to go. In this case, the beer went through a very long refermentation in bottles and kegs, and went through a number of different phases. Finally, late-summer of 2017, we felt the beer was ready for release.
2016 Autumnal Dichotomous is 5.3% alcohol by volume, 37 IBU, 3.5 pH, and has a finishing gravity of 1.002 (0.5 degrees Plato). It was brewed on November 8th, 2016 and packaged on January, 24th 2017. It will be released on Friday, September 1st at 4pm at our tasting room. It will be available by the glass and and in bottles to go (750ml/$14). We have about 3,900 bottles available. There’s no bottle limit, and some of the batch will be distributed beyond our tasting room.
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