Brewed with our friend and ex-Beavertown brewer from back in the day, James Rylance. James is now in charge of the new Harbour Brewing Company wild, mixed fermentation, and barrel ageing project, which will be on-line very shortly.
As James was in town for creative director Nick’s wedding this June, he came bearing gifts of freshly foraged spruce tips and young pine cones from next to their brewery.
We decided to use these fresh ingredients to brew a low-ABV Farmhouse Table beer which we fermented with a Norwegian Kveik strain, and lightly dry hopped with Mandarina Bavaria and Chinook. The spruce and pine work in harmony with the bready, orange character from the Kveik strain, which fermented at 35 degrees Celsius and had almost completely finished fermentation in 24 hours. This was complemented by a light dry hop with German Mandarina Bavaria Hops and American Chinook hops at 4g/L. A delicate low alcohol summer beer, with notes of pine, forest floors, orange, and freshly baked bread.
Basically, summer in a glass