Masks up, we just barrel fermented a beer with our homies at Junkyard Brewing Company. From everyone on the Portage Team, thank you all for the hospitality and open mind to create something equal parts experiment and history lesson.
This was the most hands collaboration we’ve been apart of also - taking part in the milling, mashing, boiling, graining out, and barrel prep processes. Very productive time for our brewhouse staff, and a reminder of things we miss most while unable to brew during the rebuild.
This farmhouse experiment was fermented in these Trinchero Family Vineyard barrels from Napa Valley (rather than stainless steel fermenters which is more common), blending in a beautiful mixed culture of yeast and bacteria. The process of barrel fermentation enables a more rapid scrubbing of the oak walls, producing wood character in shorter time than traditional aging.
On the other side, we hope to produce a slightly acidic, funky farmhouse beer, that we’ll then blend, fruit, and release in tow with Junkyard at the 2019 Rare Beer Picnic! Tickets for that go on sale March 28th at 12AM. Can’t wait to celebrate and enjoy with everyone!