Beer of the Week: Crooked Stave Artisan Beer Project
Most brewers are pretty geeky about their craft. Whether they're studying the minutiae of yeast life cycles or treating their water to re-create an authentic Bohemian Pilsener, there are seemingly endless subjects to mine in the beer world. Most brewers, however, haven't written a Masters degree dissertation about their favorite yeast. Then again, Chad Yakobson of Crooked Stave Artisan Beer Project isn't your average brewer.
Crooked Stave A peek into Crooked Stave's brewing facility.
For those who want much more than a casual understanding of wild yeast, see the Brettanomyces Project website, which houses Yakobson's paper, "Pure Culture Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry." If you're tickled by phrases like "the a-glucosidase enzymes from B. lambicus were capable of hydrolyzing wort dextrins with up to 9 degrees of polymerization," then print this baby out and go to town. Or, for a more visceral understanding of Yakobson's work, try his Crooked Stave beers, rolling out this week for the first time in the Bay Area.
Initial distribution will include three beers from the brewery's portfolio, followed by more specialty releases down the line. You can try a flight of all three brews at The Trappist Provisions (not to be confused with the original Trappist location) on Tuesday, July 30th at 5 p.m.. Supplies are limited, so head over early to try these beers, as described by their brewers:
Vieille Artisanal Saison: "Vieille meaning 'old' is our artisanal barrel-aged Saison, lightly dry hopped. Each batch release is a diverse blend of Vieille casks that have taken on a soft Brettanomyces character before being lightly dry hopped. Dominated by a floral, citrusy hop character, a subtle herbal note and a tart finish, Vieille's character exemplifies artisan Saisons."
Surette Provision Saison: "Surette is a provision Saison with a tart and vinous character from extended barrel aging."
St. Bretta Whitebier: A Belgian witbier with 100% brettanomyces fermentation. "Each seasonal release of St. Bretta will have a diverse range of citrus fruit added to keep the beer fresh and exciting (the summer release was brewed with blood oranges)."