INVENTED TRADITION #1, BARREL-FERMENTED FARMHOUSE ALE, 6.8%
In E. J. Hobsbawm's and T. O. Ranger's historiographic classic, The Invention of Tradition (1983), an invented tradition is a term for traditions which seem to have long lineages or historical ties, but are in fact constructed for either commercial or nationalistic ends. Scottish clan tartans are, of course, their classic example of a tradition being invented by London merchants in the 19th century but sold as deriving from generations earlier. With the invented tradition, we celebrate the irony the "farmhouse ale" tradition (a downtown Toronto farmhouse?) within the imagined community of "craft beer."
Many barrel aged beers have the beer fermented in stainless before being transferred into an oak barrel. For the Invented Tradition series we are fermenting 100% in oak barrels (kinda like a mini foder) for two months to provide a light oak character and a robust mixed fermentation. This version was brewed with oats and rye and fermented with a saison yeast and several brettanomtces strains. It has a bright lemony acidity, with hints of soft oak, vanilla, earthy funk, and stone fruit. The finish is dry and peppery from the rye with a hint of oak tannin and bitterness. Ideally this is a complex but understated beer.
HOPS: German Magnum, German Saphir
YEAST: Blend of Saison Yeast and Brettanomyces
MALT: Pilsner, Golden Naked Oats, Flaked Rye, Flaked Wheat, Munich I
OG/ FG: 13.5°/1°
- TERMINAL pH: 4.1