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Event
An Afternoon with The Ale Apothecary
Spend an afternoon hanging out with visiting Oregon brewer Paul Arney as he showcases his unique, hand-crafted beers in an intimate setting. Admission includes four 6-ounce tasters, gourmet cheese and charcuterie, and guarantees the option to purchase a bottle to take home! All of these beers are currently available only in the Northwest. We're really looking forward to this one!
The event will feature the following beers from The Ale Apothecary:
Sahati | 9-10% Mixed Fermentation Ale Brewed in Spruce
SAHATI is our interpretation of traditional Finnish sahti. Starting with a 200-year old Engelmann spruce tree felled on brewery property, we created our own kuurna (an ancient Scandinavian lauter tun) to separate the wort from the grain during brewing. The bottom of the kuurna is layered with spruce branches; the needles act as a natural filter and impart resinous oils into the wort. The hollowed-out trunk of the tree also contributes spruce essence and structure from the raw wood. The beer is made of barley & rye malts along with a sparing addition of Goschie Farms Cascade hops and is brewed just a few times per year. SAHATI is in many ways the very definition of The Ale Apothecary, where complex flavors arrive from the very methods used for productionthe result is the process impacts the flavor profile at least as much as the ingredients themselves. Our last batch of Sahati was bottled on 12/5/14. Until we get around to hollowing out our next log (30" diameter and 14' long), we won't be brewing Sahati.
Spencer | 9-11% Mixed Fermentation Ale Aged on Wild Blackcurrant
SPENCER (The Dispenser of Provisions) is our annual fruit beer. In the early fall, we harvest wild blackcurrant fruit and add it to a batch of year-old SAHALIE. The sugars in the fruit produce another fermentation and the blackcurrant tannins create additional structure over the 8-month aging period. Prior to bottling, the beer is dry-hopped for a month in oak barrels. With close to 2 years in oak, Spencer has a much more developed Brettanomyces character than our other beers. Because of the extremely limited quantity of wild blackcurrant available, we produce only one oak barrel of Spencer every year. This beer is unlabeled and reserved exclusively for our Ale Club members. The 2014 currant harvest was sadly very small. It seems that counting on this every year is not in the cards. We have started using a combination of farmed and wild currant for 2015 Spencer.
El Cuatro | 9-11% Mixed Fermentation Ale Aged in Brandy Barrels
EL CUATRO is made of barley and caramel malts co-mingling with lactobacillus and brettanomyces. After brewing and conditioning, the beer is transferred into brandy & whiskey barrels to age for over a year during an extended Brettanomyces Lambicus fermentation. Prior to bottling, the beer is blended with a small portion of year-old SAHALIE. The only hops added to this beer arrive from the aged SAHALIE. The brandy barrels and wild yeast fermentation give EL CUATRO a plum & cherry fruitiness balanced by the slight toast of the malt body.
Carpe Diem Manana | 9%
Ale Apothecary's young (4 month) beer, fermented with house culture and showcasing a pronounced hop presence in aroma and flavor. This beer relies on the hops to tame the bacteria in our mixed culture, allowing for a younger (& less acidic) beer. Along with the dark kilned malts, this beer is very different from all our other offerings as the yeast culture plays second fiddle to the malt & hops. A tremendous experiment that duplicates techniques brewers used when making the original IPA's back whence!
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LocationBrothers Provisions (View)
16451 Bernardo Center Drive
San Diego, CA 92128
United States
Categories
| Minimum Age: 21 |
| Dog Friendly: Yes! |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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