RATINGS: 68   WEIGHTED AVG: 3.94/5   EST. CALORIES: 180   ABV: 6%
Our first brew was a turbid mash of 60% malted barley and 40% raw Texas wheat. We followed the mash schedule found in Jeff Sparrow’s Wild Brews. The first runnings were very starchy. We boiled the wort for four hours with hops aged in burlap bags in the attic of our horse barn.

We transferred the entire batch of wort to a ~15 barrel coolship we had fabricated out of stainless steel. We let the wort cool overnight exposed to airborne yeast and bacteria. The next day, we racked the cooled wort to oak puncheons without pitching any yeast or bacteria. We then waited patiently to see if anything would happen.

After about a week, and much to our amazement, the wort started to ferment. Early on, the beer was very harsh, astringent, and bitter. It had an unpleasant grainy character, smelled like cooked corn, and was very turbid. The only thing that gave us hope at that point, was the beer still tasted pretty “clean” despite the astringency and noticeable off-flavors. But then, after about six months, we noticed a transformation. The grainy, cooked corn aroma gave way to a very pleasant musty attic, barnyard scent. The bitterness still lingered, but the astringency had mellowed. We could tell the beer was slowly becoming more refined as it aged. This gave us hope — enough hope that we were encouraged to try spontaneous fermentation again the following winter.

The winter of 2014 marked our second coolship season. Unlike our first season in 2013, where we only did two 15 barrel batches, we did around a dozen coolship brews the second season. Fermentation was vigorous, and the beer overall was less bitter and more sour than 2013. We believe this had to do with decreasing our hopping rate for our second season. We used around 0.75 pounds per barrel of hops rather than 1.25 pounds per barrel. We also think our aged hops had less bitterness after another full year aging in the attic of the horse barn.

Our third coolship season began in January, 2015. By this point, we were pretty confident the wort would spontaneously ferment and slowly mature over time. We felt we hit our sweet spot in terms of our hopping rate, settling around one pound per barrel. Balancing acidity is a critical part of what we do, and we really like the soft, restrained acidity from our 2015 coolship season.

Finally, in February of 2016 we created our first blend! We took ten percent beer from 2013, thirty percent beer from 2014, and sixty percent beer from 2015, blended it, then packaged it in bottles and kegs. We did not pitch any yeast or bacteria at the time of bottling, but rather relied on the microbes still alive in the beer for refermentation. We did however add a dose of priming sugar at the time of packaging. We experimented with refermenting the blend using the residual sugar in the younger beer. However, this technique did not produce the level of carbonation we wanted. We refermented the bottles on their sides. Not only is this true to the traditional method of Gueuze, but we’ve become huge proponents of shallow vessel fermentation on a sensory level.

The three year blend has been slowly maturing in bottles since February, 2016 and will be nine months old at the time of release. Extended refermentation and maturation in the serving vessel is another technique that’s true to the method of Gueuze, which we find absolutely critical. A lot of the funky, basement cellar, musty attic aromas that we love simply are not present at the time of blending and need time in the bottle to develop. In our opinion, there is no substitute for extended refermentation / maturation for beers of this style.

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jtclockwork (17769) - , New Jersey, USA - DEC 12, 2017
Bottle - pours gold white head - nose and taste of funk, lemon, woody funk and mineral funk - medium body
Earlier Rating: 12/5/2016 Total Score: 4.2
Bottle - pours gold white head - nose and taste of wood, lemon, horse blanket, farmhouse funk, mineral funk - medium body

jhamp9 (2025) - Corinth, Texas, USA - NOV 25, 2017
Clear amber pour with a thin white head that fades to a film. Aroma is very earthy and funky with some lemon and grain. Taste musty funk, lemon, earthy, herbal, and grape skin. Very dry finish.

crossovert (14233) - Chicago, Illinois, USA - NOV 13, 2017
Draft. 2017 version. This is a nice brew, has that natural funk you would expect in a geuze, grassy, barnyardy, lemon. Seems like they did their homework, though i've had better.

_angst_ (5009) - Göteborg, SWEDEN - OCT 30, 2017
Keg @ CBC 2017. Hazy golden pour with a frothy white head. Very gueuze-like. Pleasant blend of lemon, grapefruit & leathery funk. Hay & minerals. Dry, tar & refreshing.

beerplace (2393) - Vancouver, British Columbia, CANADA - OCT 28, 2017
SPON #1. 375ml bottle at Kump's during non-Belgian lambics tasting. Blended on 2016-02-09. Pours a hazy golden with a weak white head. Aroma is funky, earthy, barn-yard. Similar taste. Very bitter. Ok.

SPON #2. 375ml bottle at Kump's during non-Belgian lambics tasting. Blended on 2016-02-24. Pours a hazy golden with a weak white head. Aroma is funky, earthy, barn-yard. Better than #1. Similar taste. Bitter, but much less than #1. Good.

mcberko (20255) - Vancouver, British Columbia, CANADA - OCT 28, 2017
375mL bottle, pours a cloudy golden with a small white head. Aroma is surprisingly authentic, with leather, funk, some perfume and bitterness. Flavour is fairly bitter, with funk, leather, astringency and some phenols that I can’t quite shake. It’s certainly impressive, but there are minor flaws.

Compared to Spon 1, this is less harsh, with less astringency, more unadulterated funk, and no phenols. This one is excellent.

wlf (772) - DENMARK - SEP 29, 2017
Spon 2, feb 24 2016, tasted 25/9/17; bright golden with a medium white head; aroma is fruity, slightly funky, tart, some acetone; taste is fruity, some citric notes, solid funky bitter finish, quite dry, low to medium sourness; texture is cider like with medium carbonation and a light body

ebone1988 (2289) - Dearborn, Michigan, USA - SEP 23, 2017
Sample at Zwanze 2017, Jolly Pumpkin. Aroma is funk, skins, tart, good. Appearance is amber golden, off white head, slight haze. Taste is funk, skins, tart, great. Mouthfeel is light to medium carbonation, light body, funky tart aftertaste. Overall, solid.

jrob21 (3919) - Atlanta, Georgia, USA - AUG 24, 2017
Best of 2017 Shelton fest for me. Granted I didn’t have everything or even many of the heavy hitters but this was lights out, one of the best beers I have had in a long time. Sexy stupid good funky aroma. World class there. Fruity flavor, a little peachy without any added fruit. Dirty and funky earthy texture and finish. A bit of stinky cheese late in the palate.

rdixon77 (3120) - Georgia, USA - AUG 5, 2017
Thanks djd07 and drowland for this awesome share. Very complex beer, tart, barnyard, funk, oak. Crisp and evolving taste. Excellent.

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