SOUR ALE WITH FRUIT, CITRUS PEEL & SALT
SERIES 2 VOLUME 1 IN THE GYPSY BLENDER COLLABORATIONS
TIME IN OAK: 8, 13, & 15 months
HOPS: Cascade, Perle, & Vangaurd
GRAINS: Pilsner Malt, Vienna Malt, Rye Malt, Aromatic Malt, & Cherry Smoked Malt
ADDITIONAL INGREDIENTS: Lemon Preserves, Kiawe Smoked Salt, Lime Peel, & Bourbon Smoked Sugar
These blends are the continuation of our Last Gypsy Blender series with Chef Celina Tio. Forgotten Tales of the Last Gypsy Blender Series II, Volume I incorporates grains of beech and cherry smoked malts, 3 different hops, preserved lemons, lime peel, bourbon smoked sugar and Kiawe smoked sea salt. Three batches of separate sizes were brewed and placed in our oak foeders for eight, thirteen, and fifteen months. Even though they were blended together before packaging, the blend resulted in one beer with two distinct personalities.
Try Blend A for an earthy and smoky delight. Hints of sweet lemons, wet leaves, and smoke, that finishes quite sweet with reminiscent flavors of coconut, bourbon, corn, and oak with very little sourness.
Try Blends B & C for a more salt forward lemony goodness with hints of vanilla, bubblegum, funk, and oak dancing together. Finishing with a mild citrus bite and light acidity.
Each blend is light in body with moderate carbonation. The Jolly Pumpkin funk exemplified by Oro de Calabaza runs throughout each of the beers making them delightfully complex and highly quaffable.
These blends are the first and second installments of the second series
Of beers brewed with my friend, Chef Celina Tio. While it is true that Chef normally prefers her bourbon with two cubes, we drew inspiration for this beer from that classic cocktail, the whiskey sour.
Brewed with beech and cherry smoked malts, bourbon smoked sugar, Kiawe smoked sea salt, lemons and lime peel, for a smoky, lemony, deliciousness.
Try Blend A for more smoky delight.
Blend B & C for more lemony goodness.
Cheers & Mahalo plenty!
Ron Jeffries, Founder and Chief Squeegee Operator