The Halcyon Series, a collaboration with The Veil Brewing

Photo of Halcyon I + II

Earlier in April, Matt Tarpey of The Veil Brewing in Virginia came up to visit us in Beacon to begin working on a new chapter in our collaborative series.

This time around, in addition to the big experimental beers that our collaborations have come to be known for — we wanted to brew something that would land on the lighter, easier-drinking side of things.

For the first beer, we took our Sour Double IPA and fermented it on blueberry, Riesling grapes, and wildflower honey. The vinous, silky mouth-feel of the Riesling grapes in balance with the acidity from the blueberry results in a beer that is absolutely bursting with candied fruit flavors.

For the second beer, we scaled our Little IPA recipe up a bit, and gave it the New Zealand treatment. Along with Nelson Sauvin and NZ  Cascade hops in the whirlpool, we added Phantasm — a powder made from Sauvignon Blanc grape skins (also from New Zealand). We then fermented it on Sauvignon Blanc grape juice, resulting in a beer that packs all of the flavors you have come to love from these ingredients in
an incredibly fluffy and fruity, easy-drinking IPA.

Halcyon I | 8%

Sour DIPA in collaboration with our friends at The Veil Brewing, brewed with wheat & oat, blueberry, Riesling grapes & wildflower honey; hopped w/ Citra & Mosiac.
Tastes like: Gushers, Welches berries and cherries, Berry blue Kool aid bursts

Halcyon II | 6%

India Pale Ale w/ wheat oat, Sauvignon Blanc grapes & Phantasm;
hopped w/ Nelson Sauvin & NZ Cascade.
Tastes like: Fruity Pebbles, pineapple lifesavers, white pepper