Grafted in Paradise
This is a collaboration beer with our friends at Paradox Beer Company. The inspiration stems from Peter's knowledge on alternative wood-aging and Paradox's research on microbes. Grafted in Paradise uses a mixed culture of yeast and lactobacillus, as well as African Padauk and Brazilian Amburana wood, followed by a touch of grains of paradise. The result is a complex beer that boasts flavors of cinnamon, amaretto and orange.
Barrel number #012 is that quiet and unassuming barrel that has yet to shine. That is until Yvan Debaets from Brasserie de la Senne in Brussels, Belgium paid a visit and asked #012 to try some of his bruxellensis beer. The brettanomyces from Brussels helped Smoeltrekker #012 find its purpose and now the barrel is ready to share its beauty—slightly sour, slightly funky but absolutely delicious.
Bla Bla Bla
"Bla Bla Bla" is Peter's way of saying "come up with a description." If you hang around Peter enough, you'll hear him say that a "Bla Bla Bla" needs to be created for a beer, for example. We couldn't think of a better way to honor Peter on his birthday week than with a beer aptly named "Bla Bla Bla." Bursting with flavors of pineapple and citrus, this hoppy ale is dry-hopped with Colorado Cascade and Citra from Billy Goat Farm in Montrose, Colorado. How's that for Bla Bla Bla?
Nacht It Off
As dark as the night (nacht is Flemish for night), this beer went under cover with coffee from Bean Trees and Carob Sinica from LAB Brewery in Split, Croatia. This beer features grains of paradise from Old Town Spice Shop, orange peel and vanilla beans and of course, carob. Carob looks like chocolate and even functions like chocolate but the taste is quite different which will make you want to yell, "Nacht it Off!" But no worries, we think even chocolate lovers will enjoy the slightly sweet and earthy qualities from the carob. Enjoy!