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The Barrelworks project presents two spontaneously fermented beers for the first time: Ferus Spontaneous and Ferus Fruitaneous, fermented in David Walker’s family barn.
The production of these beers begins with the creation of the wort inside the Propagator R&D brewery in Venice, California, using the traditional blend used in Belgium for Lambic: 60% barley malt and 40% wheat.
Once the wort is ready, it is transferred to the coolship, the traditional vessel for open-air spontaneous fermentation, located in the loft of a Walker family barn, where it rests overnight among the yeasts and bacteria naturally present in nature. The following morning, it is transferred into selected American white oak barrels for subsequent fermentation and maturation.
Are they producing Lambic and Geuze outside of Pajottenland? Although the inspiration is naturally that, it is a different product due to the obvious difference in microflora and the environmental context present in California compared to the Senne Valley.
Ferus Spontaneous is produced with 100% spontaneously fermented beer, matured for one, two, and three years in American white oak barrels. The blend is designed to give the beer the right balance, balancing the maturation time and the quality of individual barrels according to the traditional methods used in Belgium for Geuze.
The result is a beer with aromas of Meyer lemon zest (a cross between a citron and a mandarin/pomelo hybrid), good volatile acidity with funky notes, and a fresh effervescence on the palate.
Ferus Fruitaneous celebrates the abundance of seasonal harvests. As is done in Belgium for Kriek and Framboise, Ferus Spontaneous also has its own version fermented with fresh fruit.
Starting from the same 100% spontaneously fermented beer, the selected blend is further matured for 4 months on approximately 400 kg of freshly harvested raspberries and Mexican guava. Just as with the cherries and raspberries used in Belgium, the fruit selected for this blend is also naturally rich in microflora and bacteria that trigger a secondary fermentation. Honoring ancient Lambic production techniques and combining them with West Coast flair and terroir, Ferus Fruitaneous is born—a wild ale like no other.
For more information, contact your local agent or write to info@qualitybeeracademy.it