Friday, February 17, 2012

Lost Abbey Veritas Series

Below is all the information I have collected to date regarding Lost Abbey's Veritas series. Big thanks to Beachbum1975 and his blog post (February 24, 2010) for much of the initial information I found regarding blends 001 through 008. Thanks to Beer Served Rare for the rumored bottle counts on 001 through 009 (minus 008). Information stated as coming from Tomme himself is based on what he relayed to a group of friends at the DC Lost Abbey tasting that he crashed. See the videos for that: Part one. Part two.

I will update this information as more becomes available. In the future, I'd like to find specific release dates for each release.


As an initial note, it's likely that each Veritas beer has more components than identified here. After the first blend, which has its components identified by actual percentages, it's likely that additional beers were used but have not been specifically identified by Tomme.

Veritas 001
. This is a blend comprised of 2003 Cuvee de Tomme (40%), Old Viscosity (20%), and Red Stone Black Raspberry Mead (20%). The remaining 20% is unclear.

Approximate release: February 2007

Rumored bottle count: 420

Veritas 002. This release is a blend of Avant Garde (barrel-aged and bug-infused versions) plus Black Raspberry Mead and Old Viscosity.

Approximate release: September 2007

Rumored bottle count: 420

Veritas 003 . This variant is a blend of Amazing Grace, Angel's Share, and Cuvee de Tomme. Tomme said that it had cherries and a little bit of Cuvee de Tomme.

Approximate release: January 2008

Rumored bottle count: 840

Veritas 004. The components of one of the most-heralded blends were Cuvee de Tomme, Duck Duck Gooze, and Yellow Bus. Tomme says this was "Yellow Bus light," and used the same peaches as Yellow Bus, but had a different base.

Approximate release: November 2008

Rumored bottle count: 840

Veritas 005. This blend utilized an undisclosed sour base aged in French Oak barrels with wild grapes from Southern California (Temecula). According to Beer News, this beer was once known as Vino Veritas, though this may have been a reference to what became Veritas 007. Tomme confirmed that this used California native wild grapes that are not suitable for wine.

Approximate release: November 2009. Never available as a release to the public.

Rumored bottle count: 72

Veritas 006. This is a blend of Angel's Share (aged on Cabernet Franc grapes) and Sangre del Cristo (Phunky Duck with sour cherries). Other rumored additions include a soured version of Avant Garde, raspberry mead, and tangerines. Tomme indicated that this was "sangria," with a blend of red wine barrel beer and orange zest.

Approximate release: November 2009

Rumored bottle count: 600

Veritas 007. This was rumored to be the famed collaboration Isabelle Proximus aged on Cabernet Franc grapes. Despite this speculation, it's more likely that the base beer was aged in Isabelle Proximus barrels. This was originally intended to be a re-brew of Veritas 005, with a more readily-available type of grape, though it didn't quite work out, and this ended up as Veritas 007 instead of a re-release of Veritas 005. Thanks to BA Masterski for the tip. Tomme confirmed that this was Cabernet Franc grapes with a sour base.

Approximate release: February 2010

Rumored bottle count: 600

Veritas 008. The most-controversial of the series, this is the winner of Lost Abbey's "T.E.A." competition, aka "Traditional Experimental Ale." The base beer was called Mellow Yellow, which itself is Lost Abbey's Port Amigo Mexican Lager aged in wine barrels. The blend then received lemon zest and tea. Tomme said this was a yellow base beer with black tea.

Approximate release: August 2010, as one of the aforementioned selections of "T.E.A." beers at a Lost Abbey event. The bottles were released at the Fourth Annual Barrel Party on November 13, 2010. Each of the 125 attendants received one bottle, and had the option to purchase one additional bottle.

Rumored bottle count: ~250.

Veritas 009. "Veritas 009 is a substantial departure from earlier members of The Lost Abbey’s small batch experimental program, which were generally sour beers aged in French oak barrels for 12 to 15 months. Begun in late 2007 as dark base beer, it was sent to freshly emptied bourbon barrels from Kentucky’s Heaven Hill Distilleries. The beer aged for 15 months before it was moved into French oak barrels previously used for wine (primarily Syrah). Sour cherries were added and the beer was left to rest for another year and three months. Finally, in mid-2010, it was pulled from the barrels, blended, bottled and sent off to condition for an additional 11 months." Description courtesy of The Lost Abbey. Tomme said this was a black base with sour cherries.

Release date: May 28, 2011

Rumored bottle count: 1404

Veritas 010. This beer is rumored to have some sort of relation to Lost Abbey's famed Yellow Bus, as 010 is also a wild ale with peaches. Tomme confirmed this was a yellow sour with yellow peaches. These are different peaches than the ones used in Yellow Bus and Veritas 004.

Release date: November 5, 2011

Rumored bottle count: 250-300

Veritas 011.  From RateBeer: "Veritas 011 is a Barleywine aged in McCall Cognac Barrels for 11 months. We added some fresh nectarines over the summer and hit it with a splash of Brett Clausenii.

It is not sour and may only develop a bit a fruity Brett qualities over time, so we aren’t expecting a full blown sour ale. ABV is 12.85%."

Veritas 012.  From RateBeer: "Veritas 012 will be a Kriek - blend of blond sours with cherries.
Similar profile to our 2011 Cable Car Kriek"

Veritas 013.  From RateBeer: "American Sour with Peaches and Nectarines The 13th edition of the Veritas series is an experiment using 3 separate strains of Brettanomyces, before honey, Peaches and Nectarines were added. The beer spent around 2 years total in French Oak barrels. Notes of fruits Peaches and Nectarines, oaky wood, brown sugar and Toasted Granola with Brett character throughout."

Multiple Appearances. This is a list of base beers and which Veritas variants they have appeared in:

Amazing Grace: 003
Angel's Share: 003, 006
Avant Garde: 002
Cuvee de Tomme: 001, 003, 004
Duck Duck Gooze: 004
Isabelle Proximus: 007
Mellow Yellow: 008
Old Viscosity: 001, 002
Red Stone Black Raspberry Mead: 001, 002
Sanre del Cristo: 006
Yellow Bus: 004

* Label image courtesy if The Lost Abbey.

Monday, February 6, 2012

Allagash Coolship

Allagash looks to be preparing another batch of Coolship Red. Rob Tod a few pictures today, including photos of unlabeled corked and caged bottles, as well as of the blending session.

Resting bottles:


Blending:


Pictures via Rob Tod's Twitter feed.

Monday, January 30, 2012

Lambic News -- Cantillon Amphoras and Meerts



Cantillon recently let fans know that they are reviving the old practice of utilizing amphoras, aka clay pots, for lambic fermentation. Read the story here. Additional pictures of the practice were posted on Cantillion's Facebook page. A preview image is above.

In other lambic news, here's a tidbit on the somewhat-lost tradition of Meerts, which is essentially a table lambic made from the second runnings of a lambic mash. It's something I'd like to try brewing in the near future.

Sunday, October 30, 2011

Saison Lambicus: Recipe


RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the third saison that I did, basing the recipe off a clone for McKenize Saison Vautour in BYO Magazine.  It was also the first beer that I bottled conditioned.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 22
Brew Date: October 30, 2011
Keg Date: April 1, 2012
Batch Size: 5 Gallon
OG: 1.056 (estimate)
FG: 1.002 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 28.5
ABV: 7.1%
SRM: 3.9

Mash: Single infusion at 147*F for 60 minutes

Boil: 90 minute

Fermentables

9lb 0oz Pilsner Malt
3lb 0oz Rye, Flaked
0lb 4oz Rice Hulls
0lb 8oz Sugar

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1.5oz Styrian Goldings (pellet, 5.0 AAU) at 60 minutes
1.0oz Styrian Goldings (pellet, 5.0 AAU) at flameout

Other

Whirlfloc
Yeast Nutrient

Yeast

White Labs Belgian Saison II (WLP566)
Wyeast Lambic Blend (WY3278)

Notes

Based on the BYO clone for McKenzie Saison Vautour.

Lambic blend was put in during the secondary.

02.03.2012: Gravity is down to 1.002 and the sulfur notes have mostly dissipated after being a bit prominent early on.

04.01.2012: Bottled approximately 4 gallons with the Beer Gun after adding 120g of pure cane sugar to the keg and shaking. Ended up with four 330mL bottles and seventeen 750mL bottles. Shooting for 3 volumes of CO2.

Sunday, October 2, 2011

Petit Saison: Recipe


RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was one of the first saisons that I did, and was the first petit saison.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 20
Brew Date: October 2, 2011
Keg Date: October 31, 2011
Batch Size: 5 Gallon
OG: 1.038 (estimate)
FG: 1.008 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 27.6
ABV: 3.9%
SRM: 3.0

Mash: Single infusion at 149*F for 60 minutes

Boil: 90 minute

Fermentables

7lb 0oz Pilsner Malt
0lb 8oz Rye, Flaked

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

1oz Sorachi Ace (pellet, 10.7 AAU) at 60 minutes
1oz Sorachi Ace (pellet, 10.7 AAU) at flameout

Other

Whirlfloc

Yeast

White Labs Belgian Saison II (WLP566)

Notes

10.02.2011: Total volume pre-boil was 7.75 gallons at a gravity of 1.032. The loss of a quart or so from the estimate was likely due to spillage when transferring the sparge water.

Collected about 5 gallons of 1.040 wort, dumping out just a bit so as to avoid too aggressive of a fermentation.

After 24 hours, healthy fermentation with good krausen. Temperature inside the carboy was 70 degrees.

10.12.2011: Gravity measurement is at 1.008.

10.23.2011: Gravity measurement is still at 1.008.

10.25.2011: Pulled the carboy from the cellar and placed in the kegerator to cold crash.

Wednesday, September 21, 2011

Citrine (Batches 02 & 03): Recipe


RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the second sour that I brewed, and it came fairly early in my brewing career. It continued from the first batch of Citrine that I brewed, using portions of the cake from that batch.

The recipe for each batch is as follows:

Batch Numbers: 18 & 19 (same day, same recipe)
Brew Date: September 21, 2011
Bottle Date: June 22-25, 2012
Batch Size: 5 Gallon
OG: 1.043 (estimate)
FG: 1.000 (estimate)
Fermentation Temperature: 65-70*F (Room temperature throughout)
IBU: 0.0
ABV: 5.6% (est.)
SRM: 3.4

Mash: Single infusion at 150*F for 60 minutes

Boil: 60 minute

Fermentables

6lb 0oz Pilsner Malt
6lb 0oz White Wheat Malt

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops

4oz Liberty (Aged; 0.0 AAU) at 60 minutes

Yeast

Dregs and commercial. See below.

Notes

09.21.2011. Brewday. Plan is to get 7 gallons and split into two separate carboys. The first carboy (6-gallon Better Bottle) is to receive 5 gallons of wort, into which I'll pitch a packet of Wyeast Roselare blend. This is Sour Program #2. The second carboy (3-gallon Better Bottle) will get 2 gallons of wort. Into that will go the dregs from two bottles of Orval plus a thief full of Sour Program #1, which still has plenty of bugs floating in it. This is Sour Program #3.

For whatever reason, the gravity came up way short. I didn't take a measurement post run-off. These will be low gravity editions to the sour program.

Chilled to approximately 80 F and then put into the carboys. Amount was perfect, though the gravity was quite a bit off. Will wait a few hours before pitching.

09.22.2011. The 6-gallon Better Bottle took off immediately and is at active fermentation with a good krausen as early as 8:00 AM.

Later in the process, Sour Program #2 has received the dregs from several bottles of Drie Fonteinen Oude Geuze in order to increase the funk.

11.18.2011. Sour Program #1 is fairly citrusy and seems to be more Cantillon-esque. Hopefully the combination of Sour Program #1 wort and Drie Fonteinen dregs will grow up a culture that is a bit funkier.

ADDITIONAL NOTES: See post on Batch 01 of Citrine.

Sunday, June 19, 2011

Citrine (Batch 01): Recipe

RETRO: Post written on July 24, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the first sour that I brewed, and it came fairly early in my brewing career.  I chose the name "Citrine" to have a theme for what I was then labeling my "sour program."  I thought that gemstones would be a cool idea, as there isa variety of color for naming fruited versions, and the whole "from the earth" thing fits in with the mysterious nature of spontaneous fermentation taking whatever yeast and bacteria are naturally around and using those to ferment a beer.

The recipe for the full batch is as follows:

Batch Number: 15
Brew Date: January 23, 2011
Bottle/Keg Date: June 22-25, 2012
Batch Size: 5 Gallon
OG: 1.048 (estimate)
FG: 1.000 (estimate)
Fermentation Temperature: 65-70*F (Room temperature throughout)
IBU: 0.0
ABV: 6.3% (est.)
SRM: 3.6

Mash: Single infusion at 150*F for 60 minutes

Boil: 60 minute

Fermentables

4lb 8oz Pilsner Malt
4lb 8oz White Wheat Malt

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.

Hops
3oz Liberty (Aged; 0.0 AAU) at 60 minutes

Other
See fruit additions in notes below

Yeast
Only dregs.  See below.

Notes

Bottle dregs were the only yeast/bugs used.  They were from the following bottles:

2006 Cuvee des Champions
Cascade Sang Rouge
Drie Fonteinen Straffe Winter
2010 St. Lamvinus
2011 Girardin Gueuze 1882 Black Label

07.04.2011 -- Down to 1.012.  The Brett character is really strong with a bit of pineapple and quite a bit of fresh citrus and rind.  Added one ounce of medium-toast Hungarian oak.  Oak smells fairly earthy with a bit of tobacco.  Shouldn't add too much character, though if it does, it's something that would probably work very well with cherries or another dark fruit.

11.18.2011.  Sour Program #1 is fairly citrusy and seems to be more Cantillon-esque.  Hopefully the combination of Sour Program #1 wort and Drie Fonteinen dregs will grow up a culture that is a bit funkier.

05.15.2012.  Notes for Sour Programs #1, #2, and #3.  Two gallons each of #1 and #2 were put in separate one-gallon jugs.  One gallon of #3 was put in a single one-gallon jug.  Here are the fruited portions:

Gooseberry: 6 pounds of Vintner's Harvest Gooseberry Puree was mixed with a little under a gallon each of #1, #2, and #3.

Kiwi: Two pounds of freshly-chopped kiwi was added to a one-gallon jug.  Enough #1 was transferred over to fill the jug.

Blueberry: Two pounds of blueberry that had been smashed and frozen was added to a one-gallon jug.  Enough of #2 was added to fill the jug.

Rhubarb: One and a half pounds of chopped rhubarb that had been frozen was added to a one-gallon jug.  Enough of #2 was added to fill the jug.

06.22.2012.  Bottled #1 and #2 in 375mL Russian River-style corked bottles.  For each, 2 gallons got 3oz of pure can sugar, aiming for 3.5-4 volumes of CO2.  Ran out of CO2 for the Beer Gun and could not bottle #3.

06.24.2012.  Bottled #3 with the same procedure as #1 and #2.

06.25.2012.  Bottled each of the fruited versions, aiming for 3 volumes of CO2 each.  Kiwi, Blueberry, and Rhubarb were bottled in green Belgian 375mL bottles with 29mm caps.  Each yielded 8 bottles.  The gooseberry was bottled in green Belgian 750mL bottles with 29mm caps.  That yielded 9 bottles.

The names are as follows: Jade (kiwi), Sapphire (blueberry), Rhodonite (rhubarb), and Peridot (gooseberry).