Escape (2018) | The Veil Brewing Co.
ABV: 5.8%
Style: Sour - Other
Out of Production
Description: Some of you may remember a pilot batch of Escape we made a few months after we opened back in the fall of 2016. That batch was experimental and was meant to be a shorter term, fresher beer. We scaled that concept up and allowed for an extended maturation period in the barrels and the results were phenomenal! Escape clocks in at 5.8%. We start Escape by brewing a batch of Master Shredder(our house IPA) the same way we would as if it was going to be canned fresh. Instead of transferring the wort into a stainless steel fermenter with our house ale yeast, we take the batch of wort and transferred it into freshly dumped red wine French oak barrels. We then pitched a mixture of a few Brett strains and ferment the wort with 100% mixed Brett strains in primary, then inoculate with our house culture and condition for 12 months. After 12 months, we pulled Escape from the barrels and dry-hopped it with the same varietals/quantities as Master Shredder and conditioned on the dry-hops for approximately a week. We then pulled Escape off of dry-hops and bottle conditioned it for an additional 2 months in bottles. Pithy, juicy grapefruit flesh, tangerine peel, Riesling-like body, beautifully balanced tartness, bright white wine grape skin, subtle oak, with a hint of sticky, dank hop aromatics.
Style: Sour - Other
Out of Production
Description: Some of you may remember a pilot batch of Escape we made a few months after we opened back in the fall of 2016. That batch was experimental and was meant to be a shorter term, fresher beer. We scaled that concept up and allowed for an extended maturation period in the barrels and the results were phenomenal! Escape clocks in at 5.8%. We start Escape by brewing a batch of Master Shredder(our house IPA) the same way we would as if it was going to be canned fresh. Instead of transferring the wort into a stainless steel fermenter with our house ale yeast, we take the batch of wort and transferred it into freshly dumped red wine French oak barrels. We then pitched a mixture of a few Brett strains and ferment the wort with 100% mixed Brett strains in primary, then inoculate with our house culture and condition for 12 months. After 12 months, we pulled Escape from the barrels and dry-hopped it with the same varietals/quantities as Master Shredder and conditioned on the dry-hops for approximately a week. We then pulled Escape off of dry-hops and bottle conditioned it for an additional 2 months in bottles. Pithy, juicy grapefruit flesh, tangerine peel, Riesling-like body, beautifully balanced tartness, bright white wine grape skin, subtle oak, with a hint of sticky, dank hop aromatics.
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