Virginia Beer Co. to Debut Cellar Circus: Barrel-Fermented Blend Series

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The Cellar Circus is a new oak barrel-fermented permutation series concocted by the brewers of the Virginia Beer Co.

“This is a thoughtful experiment in Brett Farmhouse Ale recipes fermented directly in 11 Red and 11 White Wine Oak Barrels with a fusion of Saison yeast and Brettanomyces,” states VBC Brewmaster Jonathan Newman.

Blending from unique, individual red and white wine barrels creates a litany of flavors amplified by almost a year spent fermenting directly in wood. Sweetness from the oak barrels is immediately followed by aromatics produced by the estery qualities of a Saison and delicate use of a variety of hops. Upon further investigation, the character instilled by the use of Brettanomyces during fermentation produces a complementary fruit-forward aftertaste with a clean, dry finish.
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These will be the launch of an ongoing exploration of the infinite number of permutations possible as a result of purposeful, experimental barrel-fermentation and blending. The first two releases – Blend No. 001 and Blend No. 002 – were aged entirely in oak for almost a year, then blended and bottle-conditioned since Jul. and Dec. 2018 (respectively). These Brett Farmhouse Ales will be unveiled in the Virginia Beer Co. taproom beginning in late April with planned releases of new blends every quarter going forward.

“Featuring a rotation of hops and a combination of yeast, oak, and time…the finished product is complex yet delicate,” notes Jonathan. “After over a year of fermentation and aging, these blends are ready to enjoy now and fit for extended cellaring. We hope you’ll enjoy peaking behind the curtain to learn about the juggling act of brewing with wild yeast and the many permutations of blending as much as our team has.”

Learn more via the brewery’s Facebook page here: https://www.facebook.com/events/335109860541635/

The post Virginia Beer Co. to Debut Cellar Circus: Barrel-Fermented Blend Series appeared first on CraftBeer.com.

This article originally appeared on craftbeer.com

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