Stumbled on this via Instagram. Caught my attention both because of Fox Farm and the Georgia Candy ingredient. There is just one review on it so far. If any of you NE BAs get a chance to try it, I'd love to hear how it turned out. These kinds of Saisons usually turn out really good or really bad. Cheers!
I actually tried it about a year ago on draft at the brewery. It was draft-only at the time. I honestly don’t remember much about it. I know this doesn’t exactly help.
It really is & why I was wonder what some BAs take is on it. Would have never thought you could use a squash in beer. But if pumpkin or sweet potatoes, why not squash.
never had it, but used to hit hair of the dog in portland every year for their 'greg' beer, which was a sort of table beer with squash. not hoppy, not heavy. really nice flavor, although i think its mostly the maillard reaction from roasting that you taste. i think many don't use this because (like pumpkin) it doesn't really add flavor unless you boost it with warming spices.
Wunderkammer Bier recently released a beer with squash in it. Garten: Double Barrel Carrot & Squash. Vasili's description:
I went last weekend, and while I did not try the Georgia Candy, I did have the Allfort. It's an Adambier, a style I'd never heard of. Very complex, and complicated. The friend who recommended it mentioned the BBA and Apple Brandy BA parts but I don't think he read the description closely enough to catch the part about smoked malts. So, at first taste, the peatiness is the first thing that leap out and say "surprise!". After it warmed up a little, the BA components become more forthcoming. Definitely a unique beer. Not what I was expecting at all but definitely worth exploring the unknown (to me) style.
Fox Farm states: "[it] likely bears little resemblance to the original" - meaning their Adambier probably doesn't taste like an Adambier. I give them credit for honesty. Just keep that in mind with your "exploring the unknown style." I'll never really understand why a brewer will brew an "Adambier" and then age it in bourbon barrels. What's the point of connecting it to a historic style then? FWIW, one researched idea of an Adambier has it as a sour beer. If Fox Farm actually used peat-smoked malt, then they are referencing Hair of the Dog's Adam more than any historic idea.
I bought allfort on the way home from our son’s university today. Drinking it right now back on Long Island. I have no idea what a traditional adambier is, and frankly I don’t care. I’ve had thousands of different beers and this one is relatively unique. More importantly, it’s tasty, which is all that matters to me. If you are worried about how this might compare to ancient history, than your mileage may vary. To stay on thread topic, I bought two bottles of the bba georgia candy that I look forward to getting to soon.
also to this point, HotD has really only used bourbon and apple brandy barrels for aging adam (not the original version, but the BA "..from the wood" versions) so it seems to really point to them as inspiration although it would stand to reason that the original adambiers were aged in oak.. guessing either its a tip of the hat to HotD or they just used what they had on hand...
allfort was excellent. i wished it was a bit smokier with less creamy vanilla barrel notes, but the apple brandy provided a much needed bright note to cut through the richness. georgia candy tastes like a fox farm wild ale, not much squash anything but still good if you like their usual house profile
They had Georgia Candy on cask at the brewery today, so of course I had to try it. It was unique and well done. Definitely worth a try.
I was hoping to get this (I know it was available for months, but just didn't ever get around to going to FF) and finally I had a day I could head out there and pick some stuff up. Of course it sold out the day before. Luckily I got Copestone, though.
Got a bottle of it I've been waiting to crack from 3 months ago hoping it wont disappoint. Tried the regular on draft when I was there and it was awesome.
