45
edits
Changes
→The Creation of Grand Blu
In 2016, we inoculated a standard base beer in casks with P. Roqueforti. The base beer was mashed at a higher temperature with large quantities of oats and wheat. Our goal was to create a growth medium with the environmental conditions that promote P. Roqueforti development and subsequently residence inside the cask. This base beer was later discarded, as its sole purpose was to nourish the organism and allow the harborage of the population inside the selected casks.
When we brew Grand Blu, it’s during our spontaneous fermentation season (Late fall through early spring) when the outside temperature is below 47°F. Although it’s inoculated with our Relic strain of yeast, we open ferment the batch for 24-48 hours. During open fermentation, any resident micro flora, including acidification bacteria, typically join the fermentation festivities. At approximately 5.1°P (1.020 S.G.), we move the Grand Blu to the P. Roqueforti casks and wait.
The P. Roqueforti development will take approximately 2-6 months and it adds a distinctive blue/green color to the pellicle. The mycelium grow in various directions, including into the sub surface, and ultimately take over any exposed pellicle resulting from wild yeast and/or bacteria.
After the P. Roqueforti has imparted its funkiness (which is subtle but both present aromatically and in the flavor profile), we move it into steel and add the peaches. The re-fermentation increases the CO2 concentration and inhibits the P. Roqueforti from continuing to develop (at least that’s what we have experienced). When appropriate, we bottle and mature.
Beginning in 2018 we used the solera (perpetual blend) method and that is how we are going to continue, moving forward. Grand Blu is only released once annually and we have made vintages in 2016, 2017 and 2018. The 2018 vintage has not been released When ready, but we are hopeful it is bottled and then will finish maturation sometime in Mayafter about 2 months time.</blockquote>
==Pictures==