After feeling a bit overwhelmed the day before, Day 2 of GABF was a blast! Favorites were Jester King’s Atrial Rubicite and Almanac’s Apricot De Brettaville.
Day 1 of GABF 2016 is in the books! Highlights of the night were Green Flash Natura Morta with Boysenberry Saison and Modern Times Monsters’ Park Stour (Tequilla Barrel Aged w/ Lime, Vanilla, and Sea Salt). I’ll be back at it tonight so track me down and grab a BeerSelfie.com sticker!
Drinking the new @sierranevada Sidecar Orange Pale Ale. It’s only on tap at the brewery for now, but they’re planning a bottle release. It’s really good! —————– I’ll be in Denver next week at @greatamericanbeerfestival! Track me down and I’ll give you a BeerSelfie.com sticker and we can take a #BeerSelfie!
I’m getting ready to head to Denver for the Great American Beer Festival! I’ll be there all three days (early session only on Saturday), then I’m heading to Tavour‘s Bottle Fest VIP at First Draft Saturday night. Track me down and take a beer selfie with me and I’ll give you a BeerSelfie.com sticker!
Jim is the Master Blender at @firestonewalker Barrelworks in Buelton, CA. Click on the BeerSelfie.com profile link for our interview with Jim and find out why Barrelworks may be the only brewery to never pour a batch down the drain. #FeaturedBeerSelfie #Repost @fw_sourjim ・・・ BEER SELFIE TUESDAY! @beerselfie 💥
Graduating from Cal Poly San Luis Obispo with a Food Science degree in ’97 , Jim Crooks always had a fascination for bread yeast. He became well educated on the possibilities of what yeast could accomplish in bread, leading him to apply his knowledge to his interest in home brewing. Jim began his career at SLO Brewing Co. in 1999 and was hired by Firestone Walker Brewing Company in 2001 as Quality Control Manager. Over the course of 13 years Jim managed the quality division as annual production grew from 12,000bbls to over 100,000bbls a year. In 2007 Jim began working on a side project creating Belgian inspired wild beers and Lambics. The project, now called Barrelworks, was fully realized in 2012 when operations were moved to a new location in Buellton, CA. Barrelworks is now home to over 1000 wine barrels filled with beer in all different stages of maturation. Jim holds the title of Masterblender, and is responsible for all production and creative aspects for Barrelworks.
What’s special about your brewery?
It’s 100% wild beer. We don’t use any Saccharomyces cerevisiae. We focus on barrel aging.
What’s your least favorite part of the brew day?
Turning out the lights and going home.
What is your favorite part of the brew day?
Sampling 2 and 3 year old barrels and finding out that the time given to patience has paid off.
What was the biggest mess you’ve made making a beer?
My first time trying to get the raspberries out of our 550-gallon tote.
What’s the largest batch of beer you’ve poured down the drain?
Barrelworks hasn’t poured anything down the drain. We are in the business of salvaging out-of-code seasonal kegs from our markets and turning them into sour beer.
What’s your favorite beer festival?
Oktoberfest in Munich.
Have you shared, or are you willing to share, a homebrew clone recipe for any of your beers?
Willing to share.
What’s the strangest ingredient you’ve added to a beer?
What was your happiest moment as a brewer?
Realizing that hard work and experimentation using wild yeast finally paid off into the creation of Barrelworks.
What dumb joke are people always making about your job?
That our clothing and every piece of equipment we have is contaminated with beer-spoiling bacteria.
What beer should be served at your funeral?
Check out BeerSelfie.com for this Featured Beer Selfie and more information about @lostabbey Framboise de Amorosa Barrel-Aged Raspberry Sour #FeaturedBeerSelfie #Repost @itskeriii ・・・ Got my 10th anniversary Framboise de Amorosa Barrel-aged Raspberry Sour from @lostabbey can't wait to try it!! 😁🍻 #cheers #craftbeer #raspberrysour #barrelaged #10thanniversary #lostabbey #sandiego #nationalsourbeerday #drinklocal #craftbeerbabe #merica #mericaaf #selfie
itskeriii is drinking a 10th anniversary Framboise de Amorosa Barrel-aged Raspberry Sour
Brewery: The Lost Abbey
Style: Barrel-Aged Raspberry Sour
Packaging: 750 ml bottle
Distribution: Arizona, California, Colorado, Georgia, Illinois, Massachusetts, New Jersey, Pennsylvania, Washington
Framboise de Amorosa begins as Lost and Found ale and is sent into freshly emptied red wine barrels. The beer spends over a year in the wood during which time it is spiked with three additions of raspberries.