Haw River Farmhouse Ales – The Bifurcation Project

We’ve kept this one a bit of a secret as we’ve been planning the anniversary party, but we’re really excited about how things are coming together, so we’ve got some details for you! At noon on Sunday, November 8th, we’re launching a new small-batch bottle series that we’re calling The Bifurcation Project with the release of the first three beers: "Wild" Newlin’s Original Belgian Oatmeal Pale, Double Chocolate Habanero St. Benedict’s Breakfast, and Chambourcin Barrel-aged Regent’s Rye Tripel!

The concept behind this Side Series is that, every once in awhile, as inspiration strikes, we pull a couple barrels from our regualr production batches and play with a little of it in interesting ways: aging the beer in an oak barrel with wild yeast, dry-hopping a little differently with some new experimental hop we get our hands on, souring a portion with all kinds of interesting wild yeasts or bacteria, or infusing it with unique ingredients to offer up new flavor profiles.

Each of the small batches we include in our Bifurcation Project will be limited to about 30 cases (about the size of a single oak barrel or our two barrel pilot brite tank) and will always be available in our tasting room in Saxapahaw in 500mL bottles. And when they come along, instead of announcing a big bottle release for these, we’ll simply add them to the list of available bottles in our tasting room when as they become available (don’t worry, we’ve still got big, fun bottle releases planned for some special stuff coming up—the Bifurcation Project is just our way of exploring new ideas with some of our regular beers).