What Does Time Taste Like
Is/Was Brewing

What Does Time Taste Like is experimentation in fermentation and time. Both Hop Butcher and ourselves brewed the same base wort of Troubadour maltings Pevic Pilsner malt, German spelt malt, and French Aramis hops then fermented them in different ways. We pitched our house saison yeast and let it ferment hot while Hop Butcher pitched a classic German lager yeast and fermented cold. After fermentation was complete we both cold conditioned our respective beers for an extended period of time; ‘lagering’ if you’re in Germany, ‘Garding’ if you’re in Wallonia. Our half of the collab, a Blonde Biere de Garde, has delicate notes of white peppercorn, ripe pear, banana, almond flour and crackery malt with a finish of hay, lemon curd.⁣
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Most brewery collaborations are glorified hop-addition photo ops. This beer however grew out of many long conversations about the impact of time, temperature, and technique on the same ingredients. We shared ideas, techniques, ingredient suppliers, and palettes to make something that wouldn’t exist if we didn’t do it together. We love this beer and hope you do too.⁣