Hill Farmstead (2019)

That makes sense. The weather was a bit rough on Wednesday, probably kept some people away.

 

https://tenemu.com/news/hill-farmstead-files-label-for-works-of-love-monks-cafe/04/2019

 

Bottle conditioned for 2 years but served “sans carbonation”?? Interesting

 

It doesn't actually say it's bottled conditioned... definitely interesting either way.

 

"blended and packaged in 750ml bottles at Hill Farmstead on April 19, 2017"

 

I think what oldbean means is that bottle conditioning technically means introducing a certain agent at the time of bottling so that natural carbonation forms and bottles are often let to sit and “condition” for periods of time to allow the carbonation to settle to the appropriate level whilst also allowing the flavors to develop overtime. Since this bottle is still, there was no carb agent introduced and thus technically no bottle conditioning.

 

"Introducing an agent" is not necessary for bottle conditioning. Spontaneously fermented beers often times do not add priming sugar or yeast at bottling and they will naturally carbonate over time. You can totally condition a beer that never referments in the bottle and therefore is still (see Cantillon Loerik). Just because it doesnt carbonate doesn't mean that things like Brett and Lacto/Pedio, etc aren't doing work and devloping mature flavors as it conditions.

 

But...doesn't everything fart?

 

I have always understood the term "bottle conditioning" as referring to a method of carbonating beer, specifically. I know there's potentially other microbial stuff happening that doesn't result in carbonation, but that typically seems to fall under the umbrella of "aging".

 

Yea that’s probably true. For me, the benefits of conditioning are more flavor related that carbonation even though carbonation is usually happening at the same time. Carbonation happens in the first 3 weeks or so typically, where an extended conditioning period results in flavor maturation.

 

Bottle conditioning is also kind of weird in that it clearly makes a different in the final product, and there's also wildly different styles of bottle conditioning, but in an era of beer defined by wild experimentation on (nearly) all fronts, you don't see it emphasized or discussed that much. For instance, a lot of the saisons from Enlightenment I loved so much were bottle conditioned with brett, and how many people have even heard of that?

 

Veering from the recent discussions but given its mud season in VT, how bad are the roads into the place? Thinking of going this weekend but more rain is predicted on what probably is a mess of a road will not help. Left snow tires on the car but its front wheel drive not awd

 

Tons of beers are bottle conditioned with Brett. Orval being the most famous. I believe most cork and cage bottles from Anchorage are bottle conditioned with Brett among a ton of others.

I’m just amazed that all the beer they blended had no residual sugar. If there was any at all it would have at least some carbonation. Especially the 6 month component of the blend.

Bottle conditioning does refer to the refermentation to create carbonation but often times the beers need a much longer time to “condition”. You can get massive diacetyl, ropiness, etc when wild beers are bottled. And then they just come together and evolve dramatically so the sun becomes better than the parts.

 

Today wasn’t bad at all. Couple patches of mud and a few ruts on Taylor but nothing that couldn’t be driven through in a FWD car.

 

New GOM and leaves of grass this upcoming week! Hope it lasts till Friday

 

+ the elusive Ephraim makes its return, along with a new low abv ale, and the continuation of Marie in 16oz cans is quite adrenaline fueling

 

Ephraim. Awesome. I’ve only had it once from a growler back in 2014.

Yeah, a friend sent me a pic of a 16 oz. Marie can and I just wanted a fridge full of them.

 

16oz cans of Marie almost makes me want to move back home... almost

 

yah...16oz marie is making me moist. hoping all these offerings will be the icing on my cake.