A brief post for a special beer.
In March I brewed around 50 litres of fresh-hopped Pils, using solely hops grown at our home. A month later I kegged 30 litres, then racked the remaining 19 litres or so onto 5.5 kg of Central Otago apricots.
For extra excitement, to the apricot portion I added a slurry of Brasserie de la Senne’s house Brettanomyces bruxellensis, a vanilla pod, and an Amalgamation II-laden, gin-infused oak spiral.
After three months of resting on the apricots, it was all hands on deck when bottling the apricot sour. For bottle-conditioning, I was very fortunate to be given three seasons of urban Christchurch honey from a hobby apiarist.
At that stage, time, fruit, Brettanomyces from Brasserie de la Senne, and bottle dregs from 3 Fonteinen and Moa’s Sour Blanc had achieved an overwhelmingly Craftwork-esque aroma and a gentle tartness
On bottling day, I sat down and tasted my way through the three honey varieties I’d been gifted. I was stunned by how different each smelled and tasted – I couldn’t believe they were from the same hive!
- Bright, intensely floral, fruity aroma
- Lightly urinaceous, though not offensively so – more in the realms of gooseberries and blackcurrants
- Very sweet palate
- Heavy stone-fruit aroma, with a bees-wax note
- Thicker consistency than Spring, and a less-sweet palate
- Strong aromas of mead, prominent citrus
- A very runny honey, less sweet than Spring, with a nuanced, tangy palate