Side Project (2018)

You say that as-if those would have been the only barrels he tasted when making his selection...Blending is an art...And it's a skill (yes it's both) I find sorely lacking in most American "sour" producers. Have any jokes about Jean Van Roy and Armand Debelder? If so, don't be shy .

 

I would definitely categorize what Armand and Jean do as an art. Especially blending a gueuze from 3 separate years of lambic. I wouldn't put Vintage 2014 in quite the same category, unless we are talking about the New Glarus version.

 

Vintage 14 is basically an unblended lambic even though it is a blend of two barrels. It's my understanding Corey is working on getting different vintages going to be able to delve further into the art of blending.

 

Wine is basically beer, but without any malt or hops.

 

http://www.merriam-webster.com/

 

Blending barrels of the same vintage is not the same as lambic blending. Thanks for being a turd though.

 

I am fairly certain the "Oude" (old) lambic/Lambiek means the lambic had been aging in barrels for over a year. When it's been less than a year it is called "Jonge". When it comes to conditioning, it is up to the discretion of the brewer how long the beer needs to condition in the bottle until it is ready to drink. That amount of time tends to range between 2-6 months, though the recent success and demand for traditional lambic is allowing the Belgian producers to allow their bottles to condition for greater lengths of time.
At Hanssens I got to try a Jonge Lambiek out of the barrel, a rare treat, and generally the only way you could try one, because it is never really packaged at that level of aging.
Congrats on successfully brewing the style! I'm sure your future blends will be tremendous, and nearly impossible to obtain haha.

 

Not a release per se, but the Side Project Cellar is having their Anniversary celebration all next week. Great chance to try some beers you might of missed and/or new beers that might not see a bottle.

@coryking is the name for the new SP/Casey brew going to be the same as theirs?

 

Yep, ours will also be called Jammy. The peaches in Missouri didnt line up well for me this year, so no Leaner coming from Side Project, but we will have Jammy, a Blackberry Saison, after conditioning...

Cheers!

 

LSB2! TG! 1PP!

 

That is LSB2

 

I'm sure this info is somewhere on these 22 pages, but what do SP cellar bottles for on-site consumption like fuzzy and pulling nails, typically cost?

 

The prices vary. Usually $5-15 more than the release. But keep in mind that some of the price is for the distributor, as the beer is not sold at the same location that it is brewed.

With that being said, if you are making a trip to the cellar, make sure to have Unlabeled and the drafts that are available.

And unrelated to the last post, who got them some Candle action? Big thanks to Cory for brewing and Karen for pouring! The Candle series are the best in my opinion.

 

thanks. And I see that some answers to my question are actually on this page. Poor effort on my part!

 

Any chance of any special events or unique tappings during the week of thanksgiving? Going to make one visit to the cellar, just not sure which day.

Also, do they allow outside bottles to be brought in and shared? May pack a couple SARA bottles with me next week.

 

Thats hard to predict....but what I can tell you is they almost always have 3-4 great cellar bottles you can drink on site and then another draft option. For example right now they have fuzzy blend 2, Pulling nails blend 4, Tete de cuvee and Unlabeled blend 3 avaliable in bottles and Le Saisonnier, Foedre beer and La biere de fantasie blend 2 on draft....And I can tell you when one of those bottles goes away another kick ass bottle takes its place

 

Fuzzy is a 375mL and is $25. Most of the others are ~$40. Tete was $50, but that was as high as I've seen.

 

As far as special tappings and events, anything is possible, but keep in mind they just closed out their anniversary week, and Karen enjoys her holiday mashed potatoes more than most people (she already has an Xmas countdown).

They do allow outside bottles, but please keep in mind that they sell beer for a living. I would treat it like you are bringing wine into a restaurant that has a wine list. If you do so, they are sure to agree.

• Ask before you even out the bottle on the bar/table
• Offer to share it with the staff

No matter what, you will have a great time.

C

 

Ask before you bring them in, share with the staff, limit it to 1 or 2 bottles, buy their beer as well. I ahve had no issue following this formula with them.

 

thanks for the input. Yes, I wouldn't bring in more than a bottle, and it would be to share with staff and other patrons. Looking forward to my visit next week!