Kalendereintrag Details

DER ABSOLUTE WAHNSINN!

Das Ehepaar Linsey Hamacher und Trevor Rogers von De Garde Brewing (USA), Tim Decker von Altbrau (USA) , und Sebastian Sauer von Freigeist Bierkultur (D) treffen sich im Februar in Deutschland um gemeinsam neue Biere zu kreieren. Im Rahmen ihres Kollaborationsprojekts in Deutschland sind wir froh diese Brauer und Ihre Biere am 22. Februar in Köln begrüßen zu dürfen.

De Garde wurde erst kürzlich auf Ratebeer.com als eine der besten Craft Brauereien der Welt gekürt. Sie kommen aus Tillamook, Oregon (USA) und sind bekannt für ihre hervorragenden Sauerbiere, u.a. mit verschiedenen Früchten und Holzfass-Reifung.

Sebastian Sauer ist nicht nur Stammgast in der Corner, sondern mittlerweile ein guter Freund unseres Teams. Er kreiert seit Jahren die wohl innovativsten und kreativsten Biere Deutschlands, die auch in den USA großen Anklang finden. Auch wir sind große Fans seiner Arbeit!

De Garde Taplist:

• Petit Blanc;
A wild farmhouse ale, fermented and aged in oak foeder. After extended maturation in oak, we added late harvest Riesling grapes to the foeder for a secondary fermentation, then conditioned it naturally in bottle and keg.
Bright fruit character leaving a slight impression of sweetness, though fermented quite dry, with a light acidity and subtle oak and Brett influence.

• Nectarine Premiere;
A wild farmhouse ale, fermented and aged in oak foeder. After extended maturation in oak, we added prodigious amounts of local Nectarines to the foeder for a secondary fermentation, then conditioned it naturally in bottle and keg.
Intense stone fruit character, soft oak, a balanced acid character and soft Brett notes.

• Bu Weisse;
A Berliner Weisse inspired beer, fermented and aged in oak. A bright acidity balances with a complex Brett character, earthy wheat, and a crisp finish.

• Special Rouge Reserve;
A wild Red Ale, fermented an aged in oak foeder. After extended aging, this was transferred into a secondary oak tank onto local raspberries and Montmorency (tart) cherries. Refermented on the fruit for several months, then again with a small amount of late picked Zinfandel grapes before being transferred again to young oak casks for some additional toasty oak complexity. Big cherry spice and raspberry flavours and aromas blend with balanced oak nuance, a firm acidity, and complex Brett character.

• The Lily;
A golden wild ale, fermented and aged in oak puncheon barrels. After a minimum of 15 months aging, this was transferred into secondary oak tanks with Oregon Tempranillo grapes, and further aged. Big vinous grape character, complex Brett funk and a soft finish.

• The Archer;
A golden wild ale, fermented and aged in oak puncheon barrels. After a minimum of 15 months aging, this was transferred into secondary oak tanks with Oregon Pinot Noir grapes from one of the regions premier vineyards, and further aged. Rich and earthy grape character, complex Brett funk and a soft and spicy finish.

• Elements of Composition;
A collaboration with Sante Adairius and Jester King, this beer is a blend of spontaneously fermented beer from ourselves and Jester King, coupled with a barrel fermented and aged Saison from Sante. Complex earthy and mineral funk notes with a vibrant acidity, and unfolding nuance.


Freigeist Bierkultur Taplist:

•Miss California (Imperial IPA)

•Miss Florida (IPA mit Mandarinen , Blutorangen , Limetten und Zitronen)

•Mein Drumpf (Collaboration mit Pizza Port , Session IPA im Dekoktionsverfahren gebraut)

•Salzspeicher Raspberry (Sauer Porter mit Himbeere )

•Prussian Imperial Stout ( Imperial Stout mit getrockneten Pflaumen und Rosinen )


Links:
http://www.altbrau.com/
http://www.degardebrewing.com/
http://www.bierkompass.de