- CURRENT RELEASES -
STATS :
600 Liters Produced : 4.3% Alcohol : 60 IBU : OG 1039 INGREDIENTS : Malts : Bio Pils, Bio Wheat Hops: Waimea, Chinook, Aramis, HBC 344 Adjuncts: Passion Fruit Puree, Guava Juice, Orange Zest Style: IPA "International Passion Ale" INSPIRATION: We all know that Mont Saleve is no stranger to "getting radical" and as such, it was pretty challenging coming up with a concept for our colab. Inspired by a Hawaiian beverage known as POG "Passion Orange Guava" this little beer is a tropical take on a British IPA. CONCEPT: Getting our hands on fresh, tropical ingredients in the East of France, in the fall, was no simple feat. We did the best we could and as fate would have it, a fresh hop delivery containing Waimea hops arrived just a few hours prior to the boil. International hops (US, French, New Zealand) our Passion for brewing good beer (Passion fruit puree as well) and the loose characteristics of a traditional Real Ale provide us with the IPA play on words... REALIZATION: Proudly brewed with our friends at Brasserie du Mont Saleve, in Neydens France in October, 2014. |
STATS :
400 Liters Produced : 5% Alcohol : 45 IBU : OG 1051 INGREDIENTS : Malts : Pils Hops: Mosaic, Aramis, Simcoe Style: Barrel Aged Series : Bretted Saison de Mars aka "French Style Sour Ale" Edition limitée de Train To Mars. Refermentée et vieillie en fût de chène pendant 7 mois, avec ajout de miel artisanal et de Brettanomyces Bruxellensis. Rare & Radical Limited edition of Train to Mars. Refermented and aged in oak barrel for 7 months with locally sourced honey and Brettanomyces Bruxellensis added . INSPIRATION: Train to Mars wasn't exactly "Radical" so we thought aging a third of the batch in Cote du Rhone barrels accompanied by locally sourced honey and Brettanomyces seemed like a good idea. CONCEPT: Wine and France are synonymous and even the craft beer movement has caught on in France, for some reason, the majority of French brewers are ignoring all the great wine barrels that are sitting around. Well, GR! isn't and neither is Brasserie Thiriez. We bring you the first "French Style Sour Ale". REALIZATION: Released annually in France after Train to Mars has harmoniously aged and refermented in the barrel with the "levure sauvage". Proudly produced with our friends at Brasserie Thiriez. |
STATS :
1600 Liters Produced in 2014 / 3200 Liters Produced in 2015 : 5% Alcohol : 45 IBU : OG 1051
INGREDIENTS :
Malts : Pils
Hops: Mosaic, Aramis, Simcoe
Style: "Saison de Mars"
INSPIRATION:
Inspired by so many things it's hard to believe. While tasting the colab that Brasserie Thiriez and Saint Somewhere brewed & listening to the song "Stars" by Hum on repeat, the idea of Train to Mars finally transpired. A modern, hoppy version of a "Biere de Mars" to be brewed in January and released in Mars (March).
CONCEPT:
While at Chez Thiriez, we scoped out his hop selection and realized we could actually brew with both American & French hops and have the names spell out MARS; Mosaic, ARamis, and Simcoe. Well, they ended up being a perfect blend that provide the delicate yet exotic aromatic quality of Train to Mars, but used with enough restraint to accompany the Thiriez house yeast strain. Train to Mars isn't exactly "Radical" but it is our favorite brew so far and interestingly enough a third of the batch is aging in Cote du Rhone barrels accompanied by locally sourced honey and Brettanomyces; sounds a bit more like Get Radical, doesn't it?
REALIZATION:
By far our most collaborative effort yet. Proudly brewed (annually) with our friends at Brasserie Thiriez in Esquelbecq, France in January .
Photo courtesy of our friend Sean Parker, and imported by our buddies at Shelton Brothers.
Released annually in France in March & May in the USA.
1600 Liters Produced in 2014 / 3200 Liters Produced in 2015 : 5% Alcohol : 45 IBU : OG 1051
INGREDIENTS :
Malts : Pils
Hops: Mosaic, Aramis, Simcoe
Style: "Saison de Mars"
INSPIRATION:
Inspired by so many things it's hard to believe. While tasting the colab that Brasserie Thiriez and Saint Somewhere brewed & listening to the song "Stars" by Hum on repeat, the idea of Train to Mars finally transpired. A modern, hoppy version of a "Biere de Mars" to be brewed in January and released in Mars (March).
CONCEPT:
While at Chez Thiriez, we scoped out his hop selection and realized we could actually brew with both American & French hops and have the names spell out MARS; Mosaic, ARamis, and Simcoe. Well, they ended up being a perfect blend that provide the delicate yet exotic aromatic quality of Train to Mars, but used with enough restraint to accompany the Thiriez house yeast strain. Train to Mars isn't exactly "Radical" but it is our favorite brew so far and interestingly enough a third of the batch is aging in Cote du Rhone barrels accompanied by locally sourced honey and Brettanomyces; sounds a bit more like Get Radical, doesn't it?
REALIZATION:
By far our most collaborative effort yet. Proudly brewed (annually) with our friends at Brasserie Thiriez in Esquelbecq, France in January .
Photo courtesy of our friend Sean Parker, and imported by our buddies at Shelton Brothers.
Released annually in France in March & May in the USA.
STATS :
600 Liters Produced : 8.1% Alcohol : 150 IBU : OG 1072
INGREDIENTS :
Malts : Pils, CaraPils, Munich
Hops : 100% Hop Extract
Style: "Post Industrial Double India Farmhouse Cervoise"
INSPIRATION:
Inspired by the Rammstein song , "Wollt ihr das Bett in Flammen sehen" which translates to "do you want to see the bed in flames". Only one concept came to mind here; hop bomb! Considering hoppy beers have been done to death and everyone is looking for their hop fix, we wanted to deliver something new in the world of IPA but still keep the masses from revolting. People have been using hop extract for years now, but has anyone done a 100% hop extract beer? As far as we know, no one until we did, earlier this year. It's a hop bomb, no doubt. But is it really a double IPA, since there were no hops added to the beer? With it's intense bitterness, clean hop flavor , and surprising drinkability; it may set your bed on fire...
CONCEPT:
Not everyone likes Double IPA...FUCK THAT! DIPA KICKS FUCKING ASS*, here's how it works. Step one, get a shitload of hops. The more fuck-off* the hops, the more fuck-off* the beer! Step two, to brew a truly badass Double IPA, your beer should contain very little malt character, be super dry, atleast 8.1% abv and 150 (theoretical) ibus. To brew the most hardcore DIPA, don't even bother using hop cones or hop pellets; use hop extract! DIPA comes in many forms. 1) West Coast DIPA 2) American DIPA 3) European DIPA 4) French DIPA 5) Post Industrial Double India Farmhouse Cervoise 6) Lounge. Pick the most fuck-off* one you can!
*Check out "Fur TV's, Ed's Guide to Metal, if you're wondering what the hell we're talking about."
REALIZATION:
Proudly brewed with our friends at Brasserie Correzienne in Curemonte, France in September of 2013. Released in December of 2013.Pr
600 Liters Produced : 8.1% Alcohol : 150 IBU : OG 1072
INGREDIENTS :
Malts : Pils, CaraPils, Munich
Hops : 100% Hop Extract
Style: "Post Industrial Double India Farmhouse Cervoise"
INSPIRATION:
Inspired by the Rammstein song , "Wollt ihr das Bett in Flammen sehen" which translates to "do you want to see the bed in flames". Only one concept came to mind here; hop bomb! Considering hoppy beers have been done to death and everyone is looking for their hop fix, we wanted to deliver something new in the world of IPA but still keep the masses from revolting. People have been using hop extract for years now, but has anyone done a 100% hop extract beer? As far as we know, no one until we did, earlier this year. It's a hop bomb, no doubt. But is it really a double IPA, since there were no hops added to the beer? With it's intense bitterness, clean hop flavor , and surprising drinkability; it may set your bed on fire...
CONCEPT:
Not everyone likes Double IPA...FUCK THAT! DIPA KICKS FUCKING ASS*, here's how it works. Step one, get a shitload of hops. The more fuck-off* the hops, the more fuck-off* the beer! Step two, to brew a truly badass Double IPA, your beer should contain very little malt character, be super dry, atleast 8.1% abv and 150 (theoretical) ibus. To brew the most hardcore DIPA, don't even bother using hop cones or hop pellets; use hop extract! DIPA comes in many forms. 1) West Coast DIPA 2) American DIPA 3) European DIPA 4) French DIPA 5) Post Industrial Double India Farmhouse Cervoise 6) Lounge. Pick the most fuck-off* one you can!
*Check out "Fur TV's, Ed's Guide to Metal, if you're wondering what the hell we're talking about."
REALIZATION:
Proudly brewed with our friends at Brasserie Correzienne in Curemonte, France in September of 2013. Released in December of 2013.Pr
STATS :
300 Liters : 10.9% Alcohol : 53 IBU : OG 1125
INGREDIENTS :
Malts : Organic Pils, Organic Pale, Organic Wheat, Biscuit, Rye, House Smoked Cognac Soaked Oak Malt
Hops : Triskel, Chinook
Adjuncts: Maple Syrup, Molasses, Flaked Oats
Style : "Grain Wine"
INSPIRATION:
Inspired by a fictional character from the Steely Dan song "Gaucho", BODACIOUS COWBOY is a reckless, burly beer with a bit of flair. The combination of Maple Syrup and Molasses provide something decadent to round out the bold varieties and extreme quantities of grains used to create this strong ale.
CONCEPT:
Utilizing as many different grains as we could get our hands on, this beer is rich, complex, and should age incredibly well. In addition to the numerous grain varieties, we hopped it appropriately with domestic French hops and imported American hops to add enough bitterness for balance but the focus of this beer is on the complex grain bill. For an extra bodacious body we utilized flaked oats and molasses as well as the addition of 100% Canadian Maple Syrup just before primary fermentation to help bring this cowboy to a whopping 10.9% alcohol.
REALIZATION:
Proudly brewed with our friends at Brasserie des Garrigues in Sommières, France in June of 2013. Released in November of 2013.
300 Liters : 10.9% Alcohol : 53 IBU : OG 1125
INGREDIENTS :
Malts : Organic Pils, Organic Pale, Organic Wheat, Biscuit, Rye, House Smoked Cognac Soaked Oak Malt
Hops : Triskel, Chinook
Adjuncts: Maple Syrup, Molasses, Flaked Oats
Style : "Grain Wine"
INSPIRATION:
Inspired by a fictional character from the Steely Dan song "Gaucho", BODACIOUS COWBOY is a reckless, burly beer with a bit of flair. The combination of Maple Syrup and Molasses provide something decadent to round out the bold varieties and extreme quantities of grains used to create this strong ale.
CONCEPT:
Utilizing as many different grains as we could get our hands on, this beer is rich, complex, and should age incredibly well. In addition to the numerous grain varieties, we hopped it appropriately with domestic French hops and imported American hops to add enough bitterness for balance but the focus of this beer is on the complex grain bill. For an extra bodacious body we utilized flaked oats and molasses as well as the addition of 100% Canadian Maple Syrup just before primary fermentation to help bring this cowboy to a whopping 10.9% alcohol.
REALIZATION:
Proudly brewed with our friends at Brasserie des Garrigues in Sommières, France in June of 2013. Released in November of 2013.
STATS :
700 Liters Produced : 6.2% Alcohol : 69 IBU : OG 1048
INGREDIENTS :
Malts : Organic Pils, Organic Pale, Organic Wheat, Biscuit, Rye, House Smoked Cognac Soaked Oak Malt
Hops : Amarillo, Centennial, Nelson Sauvin
Adjuncts: Molasses, Flaked Oats
Style: "ISB" (India Small Beer)
INSPIRATION:
Inspired by the Pixies song "Is She Weird", PROMISED TO THE NIGHT is the small beer from our inaugural brew, Bodacious Cowboy. Given it's complex malt backbone, overly generous hopping/dry hopping and extended cold-conditioning this is a session-able, hoppy ale, as weird as the stars and the sun...
CONCEPT:
Dating back to the 18th century, small beer is somewhat of a forgotten practice amongst brewers today. Given how popular strong ales are in contemporary beer culture, it seems like brewing small beers is the logical and responsible thing to do. We figured that two beers are better than one and since our friends at Garrigues have experience with both strong ale and small beers, it made perfect sense to brew both. For Promised to the Night, we wanted something hoppy, dry, and sessionable. Raiding the hop freezer at Garrigues, we were fortunate enough to find some of our varieties from the US and New Zealand. We continuously hopped this beer with 300g every 5 minutes and dry-hopped it with an absurd amount of hops (double the quantity that the head brewer of Garrigues thought was reasonable). In typical Brasserie des Garrigues fashion, this small beer magically finished much stronger than what was originally projected; no complaints here.
REALIZATION:
Proudly brewed with our friends at Brasserie des Garrigues in Sommières, France in June of 2013. Released in November of 2013.