There may come a time when you want to compile all of your interests, passions, and thoughts into a singular work of love.
Bière de Coupage
Water, pilsner malt, spelt, rye, oats, Celeia hops, yeast (Brettanomyces, wild Saccharomyces, saison) and lactic acid bacteria.
Spring 2016 – ongoing
Some people write their theses. I'm brewing mine. It's a compilation of the wild, funky flavors that I love attained by semi-spontaneous fermentation and an ever-developing house culture of wild yeast and lactic acid bacteria (LAB) endemic to my location, giving notes of overripe fruit, citrus, spices, and silage. This, in combination with Swedish grains and malts, gives us a truly indigenous farmhouse ale. It is also fermented with in neutral oak barrels, giving an ideal condition for a house culture to develop as well as a rustic edge and crispness to the fermentation quality. The classic European hops interact with light in the green bottles that Thesis comes in, giving a complementary hop funk as is customary in classic saisons.
Inspired by the nearly lost tradition of brewing "bière de coupage" in Belgium, a fresh, spicy, young batch is blended with a funky, complex, tart aged batch of the same ale for a diverse range of flavors in one beer. A bottle refermentation for carbonation also allows for continued, dynamic ageing, as you may wish to put the beer away for a completely different experience in months or even years – the beer only becomes more complex, and the funk even deeper.