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This is a very special list of beers hand-crafted by our brewers that have been aged in our natural subterranean cellar in our brewery. Just like fine wine and fine liquor, certain beers simply beg to be laid down for extended periods of time. These beers will continuously change with time, slowly improving as they develop new flavors, while creating complexities unique to each batch. While some flavors are created due to the maturation time, other flavors fade to the background as the beer gets older. Time often adds wonderful surprises and is an ever changing, mysterious process.
Some of these beers have been aged in oak barrels, whiskey barrels, or wine barrels for added complexities. These beers are all bottled by hand in 750 ml bottles, vintage dated, corked and caged. These beers are bottle-conditioned and, thus, naturally carbonated which adds yet another layer of complexity and improves the cellaring process.
They are great to share with friends – even better with strangers – or to celebrate life’s special occasions. We offer them to you straight from our BrewMaster’s Cellar and we hope you enjoy.
Cheers.
Great White Buffalo
Vintage 3.12.11
This is our Garden Gnome Trippel aged in a Buffalo Trace bourbon barrel. Trippels are a Belgian style in which the yeast produces a spicy and fruity complexity during the fermentation. Gold in color, slightly sweet, yet not heavy at all, this beer really shows off the barrel aging and whickey character due to it's light body. The vanilla from the oak barrel works really nice with the spice and fruit character produced by the Belgian yeast.
Grain: Belgian Pilsner, Vienna, Wheat, Biscuit
Hops: German Tettnang, Czech Saaz
OG: 18.2 Plato
Trippel Lindy
Vintage III 3.12.11
This is our Garden Gnome Trippel that we aged in a new French oak barrel. The barrel has a medium toast and a tight grain. French oak is the premium wood that fine wine makers use to age their wines in as it is much less aggressive and woody than American oak. This beer is a top fermented ale, light in body, yet packed with complex, although not overpowering, spicy and fruit flavors. Over time a deep honey character and nice honeysuckle flavor has emerged.
Grain: Belgian Pilsner, Vienna, Wheat, Biscuit
Hops: German Tettnang, Czech Saaz
OG: 18.2 Plato
Belle Abbey
This beer was a fun one to brew. We invited a local homebrewer, Ben Halter, in to brew with us. We did a Belgian-style IPA. Mostly because we both love Belgian-style beers and we both love IPAs. Why not do both at the same time? We used only Belgian Pilsner malt and some English Crystal malt. We also make our own Belgian candi sugar which we add to the kettle. We used some very aromatic hops for a wonderful aroma and, in addition, we threw in several fresh grapefruit peels to add to the citrus character. The Belgian yeast imparted lovely apple, pear and cherry flavors. After the beer fermented we filled one French oak barrel and aged the beer for several months - just like the original IPAs from Britain. The barrel added a nice backbone of oak and a slight vanilla note. We then hand bottled the beer adding a fresh dose of yeast to carbonate the beer naturally in the bottle. For this version we added a Belgian Abbey yeast which gave the beer a little spiciness. As the beer ages it continues to develop sherry and deep fruit flavors, while the hops fade somewhat and morph into a mysterious spiciness.
Grain: Belgian Pilsner, English Crystal
Hops: Centennial, Chinook, Czech Saaz
We make our own Belgian candi sugar and add it to the kettle. Fresh grapefruit zest.
OG: 15.2 Plato
Bear Trap
The Bear Trap is the same beer as the Belle Abbey (above). The only difference is that after the barrel aging process during the bottling, we added a different yeast in order to carbonate the beer in the bottle. For this version we added a Belgian Trappist yeast. Remarkably the beer came out with noticeable differences. This one has a plumb, raisin character and a fuller, rounder mouthfeel.
Grain: Belgian Pilsner, English Crystal
Hops: Centennial, Chinook, Czech Saaz
We make our own Belgian candi sugar and add it to the kettle. Fresh grapefruit zest.
OG: 15.2 Plato
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5 Seasons Brewmaster Crawford Moran is in charge of nearly 70,000 gallons of beer, so be nice to him! Formerly of Dogwood Brewing, Crawford spends his days sharing ideas a new directions in brewing with long time friend and co-owner Chef Dave Larkworthy. Check out Crawfords blog to see what beers are on the horizon!
At the 5 Seasons we are very fortunate to have many great customers and co – workers. Most of the people who are involved with the 5 are here because they care. They want to be part of something that has real substance and value.