The Acid Temple

08/18/2016

We recently made some changes to Life’s Trade, and while we make small changes to our beers all the time (in the dogged pursuit of making every batch better), these changes are big enough to warrant little bit of a run down.
Life’s Trade will still be fermented in puncheons with multiple saison yeast strains and brettanomyces, but we're now also blending in mixed culture sour beer. To compliment the tart, citric character, we also changed the dry hop from 100% Jarrylo to a blend of Saaz and Citra.
We're currently in the process of getting this new version of Life’s Trade out to accounts and our taproom. Give it a try and let us know what you think.

08/02/2016

We're well into this year's harvest and will have more information on our fruit beers soon. Until then, here's a recap of the mixed culture beers we've released (so far) in 2016.

02/01/2016

Our head brewer's wrap-up post on Red Chaos, and what you can expect from us in the coming harvest year.

Last year, we were lucky enough to start building relationships with several farmers in the state. One of these farmers grew various kinds of fruit, including some wonderfully tart Montmorency cherries. It's our opinion that it's vital to work with local growers to source our fruit in order to give…

01/29/2016

A Note About TRVE’s Mixed Culture

For the last two and a half years, we have slowly been building and tweaking our sour-beer program. During that time, we have experimented with various lacto, brett, sacch, and wild yeast fermentations. With these experiments, we have honed the brew-house processes and flavor characteristics that we want to further. The end result (up to this point) has left us with a mixed culture of bacteria and yeast that we have used and will continue to use to make almost all of our sour/tart beer.

Our intent with this mixed culture is to see how it behaves and changes over time. We feel that making yeast-forward beers with cultures (including, at a later time, 100% wild, indigenous yeasts) that are allowed to evolve is one way to accomplish our goal of making killer beers that also push the boundaries of what flavors and aromas are currently available.