Side Project Brewing (2025)

They sure do. I will never buy that shit in the states ever again
Paid more for Lambic Bio in the states than i did for Lou Pepe Kriek on site at cantillon.

 

Kinda unfair to compare lambic to any other beer.

 

The Cellar just past open didn’t seem to be quite as busy (after the line got processed) compared to yesterday. The weather being patio-friendly certainly helped, though.

 

Anyone there tonight? How is the crowd size?

 

Had it at a Brewery Tasting Room anniversary party (I want to say 2019) and it was past its prime. Beer isn’t wine.

 

Line is about halfway to Marshall this morning.

 

Grand Cru is 4pp

don’t know about candles

 

Candles is no limit

 

They allowed looping as well.

Candles and Grand Cru were $50 ea.

 

Just like the # of vanilla varieties they’ve managed to cram in there!

Looking far into the future… I’m just excited to try the 30 Candles release in the year 2043, bottled still (so you can taste it straight from the barrel), with the inclusion of exciting and exotic vanillas from faraway places like Richmond Heights, Timbuktu — and Gary, Indiana

 

ISO: Infinite Candles Grand Gary Cru

 

Holy moly!

 

Can anyone REALLY taste the difference between Madagascar, Congo or the other vanilla's from around the world, especially if it's in a barrel aged beer? No offense to the vanilla cicerones out there.

 

Yea, heres google explanation:

"Yes, you can taste the difference in vanilla from different countries due to factors like soil, climate, and curing methods, which result in distinct flavor profiles. For example, Madagascar vanilla is often described as sweet and creamy, Mexican vanilla as spicy and woody, and Tahitian vanilla as floral and fruity.
Vanilla from different countries
Madagascar: Known for its classic, rich, and creamy flavor, sometimes with sweet, tobacco-like, or balsamic notes. It is often considered the standard, or "Bourbon," vanilla.
Mexican: Has a more pronounced sweet and spicy flavor with smoky or woody undertones. The flavor is often described as sharp but with less body than Madagascar vanilla.
Tahitian: Characterized by its strong floral and fruity notes, including cherry and anisic (anise-like) flavors. Some describe a hint of "smoky marshmallow".
Indonesian: Often has a less sweet and creamy profile compared to Madagascar vanilla, with distinct smoky and woody notes. This is due to different drying techniques.
Ugandan: Known for being very bold and rich, with a higher vanillin content. It can have sweet undertones similar to milk chocolate.

Factors that cause the difference:

Terroir: Like wine grapes, the soil, climate, and environment where the vanilla orchid is grown significantly impacts the final flavor profile.
Curing process: How the vanilla beans are dried and cured after harvesting also changes the final flavor. Some methods can impart smoky notes, for example.""


That being said, anyone throwing all of those in one beer makes no fucking sense at all

 

Nothing. It’s worth absolutely nothing.

 

SP cellar calling Karen by Karen Ivers is the first official acknowledgement I've seen about the separation

 

Separation? Do tell

 

Holy hell didn’t know that was a thing

 

IG had me wondering....

This might be the first 'beers news' that my GF will listen too.

 

That's some good information. But that's Googles explanation. I'm referring to the lay person like myself that knows and can taste the different subtleties in vanilla from region to region.

I can do it with coffee. Coffee beans grown in the Pacific Rim taste different than the ones grown on African soil (which tend to be more acidic and citrusy).