Clover University: Spontaneous Fermentation

395 Bloomfield Avenue,Caldwell NJ 07006

28 February, 2022

Description

Join us for our inaugural Cloverleaf University beer education event. If you're looking to broaden your knowledge on beer look no further. Our first education event will feature the topic of Spontaneous Fermentation. Do you love wild ales? Beer that has a little funk and is sometimes referred to as sour? Ever wonder the process of how this beer is made? This one-hour education session will cover those questions. Hosted by Tom Troncone of Muckraker Beermaker. We'll have a suggested beer and food pairing list of beer which will be covered in Tom's discussion along with a suggested food pairing menu. RSVP for FREE. Food and Beverage will be a la carte. Tom will talk about the following topics: *The types of spontaneous fermentations and how to design a grain/hop bill and mash for each *Coolshipping *Spontaneous fermentation in oak casks *Locally sourcing fresh fruit and how to process for refermentation *Blending *Bottle conditioning, aging and storage *Serving techniques (proper glassware & pouring) *A nod to the Belgians Here's the exciting line-up: Take Your Desires For Realities -- Farmhouse ale coolshipped with 1/3 unpasteurized apple cider from Soons Orchard in Orange County, co-fermented with wild yeast, and dosed with cinnamon at kegging. This is what we'll also make hot using raw cane sugar, vanilla & cinnamon. Somehow When You Smile I Could Brave Bad Weather -- Barrel-fermented farmhouse ale with oats, and a fresh hop addition in the whirlpool grown by our lifelong friends at Conklin Pines Farm in West Milford. Fermented in American oak with our house culture plus brettanomyces. OVZ Rose '22 -- Our traditional method AmLam fermented for a year in French Oak, after which it underwent a lengthy refermention on nearly 6 pounds per gallon of crushed and destemmed Old Vine Zinfandel grapes from Lodi, California, the OVZ capital of the world. We conditioned it on organic dried Egyptian rose petals right before kegging & bottling. Double Vanilla TM Black '22 -- A special edition of our flagship blackberry AmLam. DVTMB is a traditional method spontaneous beer fermented for a year in French Oak, and refermented on whole, fresh New Jersey blackberries. The finished beer was conditioned on a blend of Tahitian and Madagascar vanilla beans. Muckraker Blue -- Early last year, we brewed a farmhouse ale with New Jersey pilsner and wheat malts. We added a touch of coriander, a bit of bitter orange peel, and small amount of Saaz hops. We fermented it out in stainless with wild farmhouse yeast and Brettanomyces isolated and grown up from Belgian lambic bottles. After a free-rise, ambient fermentation, we sent the beer onto a mix of fresh New Jersey blueberries and blackberries. After refermentation, we sent the beer into a single Tomcat gin barrel for 6 months before bottle conditioning. (bottle) My Belle -- Spontaneous beer fermented for a year in French oak, after which it underwent a lengthy refermention on nearly 6 pounds per gallon of crushed and destemmed Syrah grapes from Lodi, California. (bottle) TM Black '22 -- A special edition of our flagship blackberry AmLam. DVTMB is a traditional method spontaneous beer fermented for a year in French Oak, and refermented on whole, fresh New Jersey blackberries. The finished beer was conditioned on a blend of Tahitian and Madagascar vanilla beans. (bottle) OVZ Rose '22 -- Our traditional method AmLam fermented for a year in French Oak, after which it underwent a lengthy refermention on nearly 6 pounds per gallon of crushed and destemmed Old Vine Zinfandel grapes from Lodi, California, the OVZ capital of the world. We conditioned it on organic dried Egyptian rose petals right before kegging & bottling. . (bottle) ***Line-up subject to change