Dooryard 1322 (STILL)

Dooryard Still 1322. A few kegs, to NYC only. Dry, almost completely still
— the austere parent of Dooryard 1323. We started by blending two 2012
bittersweet fermentations (Dabinett, Chisel Jersey, Ellis Bitter, Esopus
Spitzenberg, Ribston Pippin).  We added a couple barrels of 2012
Wickson for acidity and fruit, and tempered the blend with a broad bitter
batch from 2011. Result: fairly bright acid with peach, pear, tangerine, grapefruit
and pineapple. Quinine bitter, approaching herbal notes of gin &
tonic. The bright acid and fruit carry, with faint bitterness, into the
finish.
NL, SW.

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