Your paper or digital calendars will be getting a work out…
It’s the tiny mysteries that sometimes excite the most, like this….
What will Cellador be putting into these cans? Their palate cleansing Pilsner? One of their cocktail inspired ales? Or something with peaches. What will it be?
I, like most people, have probable had a cocktail with Vermouth in it not knowing what the back story to that drink. Basically you have sweet/red or dry/white. Both come from a base of fortified wine spiced with botanicals. Let’s see what the Cellador Ales take on this cocktail ingredient tastes like….
…well, it starts off as a gusher. Popped the cap and had to hustle to clean up. Once safely into the glass, it pours a bit of a red color. I get quite a bit of strawberry here. Followed by a fuzzy tartness. There is a little bit of spice in he background but not super expressive. Considering the list of extras in this beer, it doesn’t have a lot of flavor levels to it. Makes me want to pair it with a strawberry pie.
Cellador Ales has dabbled in cocktail beers and their new beer, Verboten, is a beer “riff” as the call it, on vermouth. Here is their description, “ It’s blended from several of our base beers, including some with wine grapes, and layered with botanicals to mimic the aromatics of sweet vermouth.”
Cactus honey is the first ingredient that my eyes locked on when I saw this new label from Cellador Ales. But this “rustic Saison” also has some malt cred with grains from Admiral Maltings. The third piece of note is that ABV, this might need to be a shareable beer.
Here is my quick take on this duo…
MacLeod – ‘tis a British take on IPA for sure. There is some fruit, pineapple, but it is a search to find it anywhere than in the aroma. I get mostly malt and an earthy, wet bitterness that lingers at a medium small level throughout.
Cellador – this has a great aroma. All Brett with fruit notes lingering on the outside. This is a super dry beer. Shock to the palate dry. The pineapple comes through in a dried flavor. This is one to drink little sips of to savor.
Since beer shopping is a different experience these days, the monthly column has to change with the times and today the BUY list is a pair of beers starting with the same base.
Here is the info from Cellador…”If you didn’t know, we brew all our wort at MacLeod in Van Nuys; so in a certain sense every beer we make is a collaboration with them. For this we thought it would be fun to do a twist on something that neither of us are particularly known for. I worked with the brewers David and Stephen to create a standard west coast IPA recipe which we took and fermented in oak barrels with our house mixed cultures (as is our wort). It aged in oak for seven months, then we dry hopped it with Lemon Drop and El Dorado, and bottle conditioned it with local orange flower blossom honey. As our version was getting close to ready, MacLeod brewed the same recipe but did a standard clean version, which will be released in cans and crowlers Monday April 13th. We really hope that you’ll get both versions to try side by side and experience the ways in which using mixed-cultures can drastically change a beer.”
Cellador Ales is going fancy on Friday November 15th when they release two Jackson Ranch wild ale variants. They are whiskey inspired beers as described by the brewery as, “one aged in a High West Double Rye Single Barrel and the other in a Knob Creek Cask strength Single Barrel.”
Cellador will be making cocktails with the beers that night and if you have had one of them before, you know it will be tasty and interesting.
For each anniversary, Cellador Ales double ages a beer on stone fruit. The Year One beer (Seconds) had two sets of apricots. The Year Two beer (Tautology), was a mix of nectarines and apricots.
For the book name of Bibliophile they used Rose Diamond Nectarines and Le Grand Nectarines respectively. Each bottle comes with a tag that doubles as a book mark.
The beer is on sale today and to be tasted at their anniversary party this Saturday.