Coming Soon!
We are busy working on bottling a limited line of our high end ales. Aboriginale will be bottled year round along with special big beers (such as King Caspian & Pappy’s Dark) seasonally. These beers will be a part of our new “Time Capsule Series” – beer you can age for a year or more with remarkable results. We have decided to use the traditional technique of bottle conditioning.
What is bottle conditioning? At the point of bottling, un-carbonated beer is filled into bottles with a small amount of live yeast and unfermented wort. The bottles are moved to our “hot cellar” for two weeks where the extra yeast consumes the sugar, creating natural carbonation. Then, the bottles move to our cool cellar where the yeast drops out of the beer, forming a thin layer on the bottom of the bottle. The result is naturally carbonated, unpasteurized real ale!
Bottling conditioning is a time consuming “black magic” that many breweries choose to avoid. Bottle conditioned beer is far superior to beer that is counter pressure filled into bottles.
Advantages include:
- ~a longer shelf life (some brews can age for over 10 years!)
- ~finer head retention and carbonation
- ~better flavor due to the live yeast scavenging oxygen
- ~the fact that the beer in the bottle is alive!
Look for our bottles to roll out in early fall 2010!