Coeval
In the summer of 2019, we had our good friends Todd, Rob, and Jon from Foam Brewers out to the Hudson Valley to collaborate on an oak aged Sour Farmhouse Ale. Out at our wild beer factory, we opened some old bottles, talked fermentation, and shared stories. It feels like a different time in a different world.
We brewed that beer with a wide mix of local Hudson Valley grain—barley, wheat, oat, einkorn, spelt, and corn—open-fermented one portion in stainless, and fermented a portion directly in oak barrels with 50lb of honey straight from Todd’s own bee hives.
Photos of our Collaboration with Foam Brewers
Photos of our Collaboration with Foam Brewers
All of it was fermented with a blend of our and Foam’s house mixed cultures. After primary fermentation, the open-fermented portion was aged in freshly dumped Stonecutter Spirits gin barrels — the gin is distilled with cardamom, orange peel, and green tea, right up our alley! — for about a year before finally being blended and bottled back in July.
Photo of Coeval Bottles
Although we couldn’t bring our friends back down for the second half of the collaboration, we wanted to brew a truly Burlington-inspired Sour DIPA. Every trip we’ve ever taken to Foam meant many stops at the Creemee stands: soft serve ice cream made with maple syrup. A standout for us was the blackberry & maple Creemee, a swirling cone of a Hudson Valley Brewery Sour IPA waiting to happen. And so we introduce another piece of our ongoing collaboration with the folks at Foam Brewers: a Creemee-style Sour DIPA brewed with tons of maple syrup, blackberry juice, and vanilla beans.
Photo of canning Coeval II
Coeval I and II will be available for sale starting this Thursday, January 28th
Photo of Coeval I + II
Photo of Coeval I
Coeval I
(8%) Sour DIPA w/ raw wheat, flaked & malted oat, milk sugar, maple syrup, blackberry & vanilla; hopped w/ Galaxy & Mosaic.
Photo of Coeval II
Coeval II
(8%) Sour Farmhouse Ale brewed with a mix of cereal grain from the Hudson Valley - barley, wheat, oat, einkorn, spelt & corn - and raw Honey from New York & Vermont; open fermented with a mixed culture of wild yeast from both of our breweries, and aged in freshly emptied gin barrels for nearly a year.