Trinity – Slap Yer Mama DIPA & Flo IPA Coming 1/5, Merle Coming 1/11, Pappy Legba 1/25 & Red Swingline 2/1
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MyBeer Buzz
Lots of great beer releases coming from Trinity Brewing for Jan & Feb 2013:
What a year 2012 has been for Trinity Brewing ! Undergoing our first dramatic expansion we’ve increased our total barrelage produced by 50% !! Although we never really planned for this dramatic of growth rates, our beer continues to demand increases…Trying to remain as humble as possible, I suppose our beer really is that good :). 2013 will again pose many challenges for Trinity, first of which is the availability of dramatically fruity hops. Existing as a small brewery and facing punctual growth we were not able to contract enough ‘fruity’ hops to carry use through the year. We’ve got a provocative solution to the problem though. Being Saison brewers at heart it’s an understatement to say we’ve got a good hand at using spices in recipes.
We’ve decided to experiment with some tangerine and sweet orange zests in Slap Yer Mammy DIPA and Flo IPA rather than to just lose the epic citrus character of those beers. The first public tasting of the zest idea on our IPA’s taps on January 5th, the ‘First Saturday Firkin.’ We’ve prepared a horizontal cask of Flo IPA hand dry hopped with Willamette, Kent Goldings, Columbus, and a small amount of tangerine peel. Merle, Saison Nocturnum, sold out quickly on draught but not to fear! We’ve bottled our very first batch of this dark winter Saison, 100% naturally carbonated 750ml champagne bottles on Lees will be released on Friday January 11th. Every January we face a crossroads in our own personal lives, and to help make those decisions we release our Imperial cherry Saison every January.
The guardian of the crossroads, Pappy Legba, returns in both bottles and draught on Friday January 25th. This crimson red saison is 13% ABV, spicy from using rye and Grains of Paradise, then balanced by the fruit of both tart and dark sweet cherries. I like to refer to the structure of this beer as stemming from ideas in Asian cuisine.
Speaking of late January we will be breaking ground on our NEXT EXPANSION at that point! To officially squash all rumors, we are building a new Barrel aging room to grow production of our ground breaking wild and sour beers! The new space is going to be an additional 2000 sq. feet, which means a whoollllle lot more artisanal beer for Colorado connoisseurs! Viewing these beers as ‘patient, thinking, and unplugged,’ we are building an archway out of hardback books to reinforce that theme when walking into the new room. If you are over 21 and like free beer we’re doing a community project to get the books we need for the archway. It’s simple you (the community of Trinity beer lovers) bring in a case box full of hard back books rather than throwing them away, and we will give you your choice of a growler of Trinity beer in trade. Your books will then be re-purposed and immortalized in our pub :). At over 60 French oak barrels, this will be the largest and first project of it’s kind in Southern Colorado.
The first new beer from our wild barrel project is going to be released on Friday February 1. Red Swingline IPA Primitif, is the third beer in our ‘Case of the Mondays’ lacto/Bretta series. It’s a a super hoppy barrel aged and dry hopped sour! Pushing the ‘bleeding edge’ we employed a double Fermentation (Hot Lacto fermentation in our kettle, shooting for a 3.0pH & Cool Bretta in the Fermenter); 100 IBU’s of: Warrior, Citra, Amarillo, Centennial, Mosaic, Willamette and kent make this the very first 100IBU+ sour ever brewed! It is going to be an exciting year for Trinity and we look for to sharing it with you. Cheers and happy 2013 !
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