Our brewers and lab team have been busy crafting a funky Farmhouse Ale just in time for spring. We’ve experimented with propagating different combinations of Belgian yeast cultures and blending them to bring YOU, Prop Culture.
We sat down with Tony Rau, our lab Yeast Beast, to talk a little more in depth about this unique project. Here is what he has to say:
Q: What style of beer is Prop Culture?
Tony: Prop Culture is a funky Farmhouse Ale.
Q: What was the inspiration behind Prop Culture?
Tony: Experimenting with yeast is going to be an upcoming trend. On top of that, this is a style we have wanted to do for a long time.
Q: What are some key flavors you taste in this beer?
Tony: There are an assortment of playful flavors in this brew. You’ll notice notes of peach, pineapple, red apple, light bubble gum, and pear with a slight touch of sweet hay from the Brettanomyces.
Q: How was the brewing process for this different from the typical brewing process?
Tony: While most ales and lagers go through a primary fermentation and then a maturation stage, this ale went through a primary with a Belgian yeast and then a secondary aging process with a cocktail of brewer’s yeast and wild yeast. This allows for various flavors, typically fruity, to develop and change the beer over time.
Tony, the lab, and our brew team have been working hard on this project. “Balancing out the flavors of the various strains of yeast was the challenge with this project. It requires time to age and it must be checked constantly,” said Tony. “Yeast is often the unsung hero in all of brewing. As being one of the 4 key ingredients, it often times sits in the background. With Prop Culture, we are hoping to help bring it into the limelight.”
We are releasing this Cellar Series beer in our tap room on Friday, April 15. Prop Culture is 100% bottle conditioned and will be available in 750ml cork and cage bottles in all of our 12 states.