Hill Farmstead policy on eBaying and Ephraim launch

Reads 14711 • Replies 148 • Started Monday, July 16, 2012 12:36:12 PM CT

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puzzl
beers 3259 º places 138 º 09:31 Tue 7/17/2012

Originally posted by DA
Originally posted by puzzl
Terroir is not the word you are looking for. The only terroir in the vast majority of beer, including Seanís, is the water. He is not growing his own grain or hops.

What about local yeast and bacteria? or other locally acquired ingredients?


He isnít brewing with local yeast and bacteria AFAIK. And locally acquired ingredients such as herbs grown in town does not give a beer terroir, sorry.

 
DA
places 1 º 10:11 Tue 7/17/2012

Iím pretty sure he is doing at least some beers with local yeast, at least the Flora is billed as such. But could you argue that local bacteria activity during cooling / during early fermentation could be terroir, even though it would hold true for any brewery? Itís effects may be minor, but that seems to be part of terroir, so who knows.

Also, Iíve yet to make it to the Farmstead, but if he grew his own herbs would that satisfy your terroir definition?

Iím more just trying to get a sense of peoples definition of terroir.

 
joet
admin
beers 2534 º places 103 º 10:14 Tue 7/17/2012

Originally posted by puzzl
Originally posted by DA
Originally posted by puzzl
Terroir is not the word you are looking for. The only terroir in the vast majority of beer, including Seanís, is the water. He is not growing his own grain or hops.

What about local yeast and bacteria? or other locally acquired ingredients?


He isnít brewing with local yeast and bacteria AFAIK. And locally acquired ingredients such as herbs grown in town does not give a beer terroir, sorry.


Shaun is barrel aging extensively which means local microflora may/will seep through the staves and infect the beer with some kind of subtle character.

Is this terroir? Water and airborne microflora on top of everything else? I couldnít say so without a smirk.

 
Cletus
beers 6355 º places 233 º 10:22 Tue 7/17/2012

Originally posted by DA
Iím pretty sure he is doing at least some beers with local yeast, at least the Flora is billed as such. But could you argue that local bacteria activity during cooling / during early fermentation could be terroir, even though it would hold true for any brewery? Itís effects may be minor, but that seems to be part of terroir, so who knows.

Also, Iíve yet to make it to the Farmstead, but if he grew his own herbs would that satisfy your terroir definition?

Iím more just trying to get a sense of peoples definition of terroir.


If they are leaving their beers out to ferment on their own, that can be terroir. The oak barrels used and the microbiology of those barrels is another example of terroir. Water composition as mentioned above is as well. Growing some herbs and adding them to your beer is not. Terroir has to do with things like microclimate, soil composition, topography, the type of rock formations under and around what you are growing and other factors related to growing that for the most part are out of the control of humans. Terroir is most commonly associated with wine grapes, but it can also apply to tea.

None of these examples include experiencing the finished product at its place of production. That is a reflection of sense and perception. Not terroir.

 
DA
places 1 º 10:32 Tue 7/17/2012

Originally posted by Cletus
None of these examples include experiencing the finished product at its place of production. That is a reflection of sense and perception. Not terroir.

Yah, Iím not saying it is. I was just asking about Terrior since it was brought up.

 
SPDickerman
beers 1163 º places 95 º 11:29 Tue 7/17/2012

I side with Hill on the eBay thing, but trading is vital to the life of craft beer around the world.

 
tbadiuk
beers 10 º places 1 º 11:31 Tue 7/17/2012

Iím fairly certain that no small part of why HF beers taste so awesome is partly due to the pristine, isolated location. Think about it...

That is, Iím sure S.H. is an excellent brewer, but there is something magical at play at H.F.

Ted

 
puzzl
beers 3259 º places 138 º 11:39 Tue 7/17/2012

Originally posted by DA
Iím pretty sure he is doing at least some beers with local yeast, at least the Flora is billed as such. But could you argue that local bacteria activity during cooling / during early fermentation could be terroir, even though it would hold true for any brewery? Itís effects may be minor, but that seems to be part of terroir, so who knows.

Also, Iíve yet to make it to the Farmstead, but if he grew his own herbs would that satisfy your terroir definition?

Iím more just trying to get a sense of peoples definition of terroir.


He doesnít grow his own herbs, and even if he did, no it absolutely would not satisfy my definition of terroir. Nor would miniscule amounts of airborne microflora making its way into his barrels. The only beers Iíd say reflect any sort of terroir are proper lambics, Jolly Pumpkin, and the rare brewery who grows their own grain and hops.

 
Ernesto987
beers 5567 º places 104 º 11:41 Tue 7/17/2012

Grate. You guys should just let it brie.

 
SPDickerman
beers 1163 º places 95 º 11:43 Tue 7/17/2012

Originally posted by tbadiuk
Iím fairly certain that no small part of why HF beers taste so awesome is partly due to the pristine, isolated location. Think about it...

That is, Iím sure S.H. is an excellent brewer, but there is something magical at play at H.F.

Ted



Iíve never had anything from HF, though Iíd love to. But I donít think Iíll get to, given all this eBay and trade drama going on.