Lawsons Maple Tipple label

That's exactly what it means, no water was added, only the maple sap. If you don't want it, feel free to send it me!

 

That's exactly what it means, using maple sap as the brewing water. Remember, it takes approximately 40 gallons of sap boiled to concentrate to make 1 gallon of maple syrup. Maple sap is only 2-3% sugar.

 

Maple sap is mostly water before it's boiled down to become syrup.

Also, that's one fugly label.

 

They could...maple sap straight from the tree is mostly water.

 

I've tried a couple maple sap beers brewed at brewpubs and couldn't taste any maple flavor. However, the beers were amazing. Must be something in the PH or other factors that taste so good.

 

Does anyone know if Lawson's reduces the maple sap before using it? Or do they boil the wort for a long time? While I haven't had the beer myself, I was talking to somebody who described the beer as very maple and very sweet. Since maple sap is so flavorless and low in sugar, how did they get the maple flavors? I really want to try something similar. I've been eyeing my neighbors maple trees...

 

It's also aged in barrels that once held Sapling Maple Liquer. I can't speak to their brewing process, but "concentrated maple sap" leads me to believe that it's reduced some. I don't know if that's before of after mashing, though.

 

Wow, that's pretty damn cool! I got to try that a couple months back, pretty tasty stuff.

 

Have a bunch of bottles sitting un my cellar. One of the best Maple beers out there. Not sure if Sean is reducing the sap before or after the mash, but whatever way he is doing it, he is making one killer beer.

 

wtf? have you never seen that label despite being, what 15 miles away? (jealous much...)

 

hard maple, soft maple or birch trees need to be tapped in spring time during "thaw" time...below freezing at night time, 40s-50s during the daytime. I will tell you though, it's not just just using maple sap, you need to add abundant syrup in the later stages as well to achieve what maple tipple is.

 

I never said I hadn't seen it before.

 

fugly is pretty strong word there justbill...for those of us who care more about what's in the bottle than what's on the bottle, I would gladly take my glove off and smack ya in the face for such a strong word being used against mr lawson...

 

I actually asked Sean about this when i unfortunately got there too late to get one. Idk whether he reduces the maple sap before adding it but I do know that he ages it in oak for at least 6 months and since he has been doing it for a few years he blends in some of the vintages (which continue to sit in oak) with most of that years or at least that seemed to be his plan this year.

 

I know that previous vintages are not continuously in oak, theres no way Sean could store all those barrels. I've never heard him mention anything about this beer being blended with previous vintages, except when he did it once: http://beeradvocate.com/beer/profile/17980/80595 which was only because he had a partial keg of each left from his anniversary party.

 

Idk I could be wrong about where he is keeping it (i was under the impression he did not have a lot of it) but he definitely told me he had ones from the last year or two that he said he was gonna blend. I just don't really see where else he could store it but I'm no expert that's just what I came to understand like I said I could be wrong just trying to add any inside input I can and the conversation was 3 plus weeks ago.

 

alright...hoping you designed the labels