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Lil sip of sunshine beer12/3/2023 ![]() ![]() “The main ingredient is Cartecay’s grapes, so the grapes are going to differ from year to year,” Fennell explains. The flavor profile has also changed a little through the years, just as you would expect with different vintages of a beloved wine. “I best describe it as a ‘sitting-poolside-on-a-hot-sunny-day’ type of beer,” he says.įennel adds, “It’s a very clean, easy-drinking and unusual beer.” Though Cartecay Sol is technically a beer, Lykins says it ages like wine, so each new release really reaches its peak as the season slips into summer. “I have a lot of people who come to the tasting room who say they don’t like beer, but they like wine,” Fennell says. “As far as I know, it’s relatively rare and doesn’t get done very often,” Lykins says. The result is a beverage that appeals widely to both beer and wine lovers. In fact, unlike pyment (a blend of wine and mead) and braggot (a blend of mead and beer), this sort of beer/wine hybrid doesn’t even have an official name. ”But is it beer … or is it wine? Legally speaking, because of how it is fermented, the final product is classified as a beer, but it’s a rather unique offering you won’t find in many other places. in Rabun County along with barley and saffron. “It has hops in it, but very little,” Fennell explains. ![]() He then turns over the must-the unadulterated unfermented grape juice-to Fennell, who works his magic at the brewery, adding honey from Blue Ridge Honey Co. The process begins at Cartecay Vineyards, where Lykins harvests, crushes and destems his estate Vidal Blanc grapes. ”So, when Fennell approached him several years ago about collaborating, Lykins was all in. The result? Cartecay Sol-which means sunshine-the perfect local brew for those hot summer days. As the first vineyard in the area, Lykins has long been a champion of synergy among local businesses, particularly as other vineyards have emerged, helping to make Ellijay into a flourishing wine country. “I really believe that as the water in the harbor rises, all the boats rise,” he says. “Everybody works together-the more the merrier. But Fennell’s version would also pay homage to North Georgia with as many ingredients as he could source locally, including grapes from nearby Cartecay Vineyards in Ellijay. “I’m a big proponent of sourcing local stuff and doing stuff together locally as much as possible,” says Larry Lykins, Cartecay Vineyards’ owner. in Blue Ridge in 2014, he was eager to experiment with ingredients that blended his two favorite beverages.įennell drew inspiration from a beer called Midas Touch by Dogfish, which incorporates the ingredients found in the 2,700-year-old drinking vessels of King Midas found in the Middle East-barley, grapes, saffron and honey. Though he eventually turned his full-time attention to beer, opening Fannin Brewing Co. Tom Fennell was on one of the first crests of the Georgia craft beer wave when he started brewing in 2012, but before that, he toyed with the idea of opening a winery and even planted a small vineyard at his home in North Georgia. It’s an adventure full of creativity and endless possibilities-for both the beer drinker and the craft brewer. Add the dry hops and let the beer sit for an additional four to seven days at 55–57Â☏ (13Â☌).THERE’S NO DOUBT the craft beer craze is here to stay with more than 150 breweries and counting across the state of Georgia, there’s always something new brewing, and the possibility of stumbling across something unique is always just a sip away. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.\n\nChill the wort rapidly to 68Â☏ (20Â☌). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.\n\nCollect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. Recipe Notes:This recipe came from Sean Lawson himself, owner of Lawson's Finest Liquid, a small-batch brewery based in Warren, Vermont.\n\nThis is a fantastic Double IPA, packed with juicy tropical fruit flavors and bright herbal aromas.\n\nDirections:\nSingle infusion mash: Achieve a target mash of 152Â☏ (67Â☌). ![]()
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