The brewer meets the baker


I had the pleasure and honor of finally meeting Gérard Rubaud today thanks to my friend Marcus, something that I’ve been wanting to do for some time now. Gérard is a 78 year old French baker who owns and operates Gérard’s Breads of Tradition in Westford, Vermont, and is the definition of an artisan baker. He apprenticed as a baker when he was 13, and was also passionate for skiing and mountaineering which is what led him to Vermont 30+ years ago. At age 47 he decided to go back to his original love and start a bakery in Vermont. He makes an amazing sourdough bread that is available around the area, but usually sells out as soon as its delivered. Earlier this year we used some of his bread in a batch of beer, which was soured with his bread then aged in french oak barrels. Even with the ABV at just over 3%, it has an amazing amount of flavor and aromatics that come through.

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Sundog cans back in stock! Bear & Herbie to follow

We have another small run of Sundog cans getting released at 12 noon today, Friday June 10th! We spent a lot of time trying to dial in the canning machine again, we feel confident that the leaking problems are behind us, but let us know if anything happens and thanks for your support.

Great Bear and Herbie cans will also be released soon as well, stay tuned!

Sour Cherry Season

Sour cherry season has started in Vermont.  We’ll be hand-picking as much as 300 lbs of fresh, local, organic sour cherries from a number of orchards.  These will be frozen and vacuum-sealed for use in a few batches over the next 12 months.  These batches include our Whiskey Sour, Cerise, and Sour Brown.   Every sip triggers a trip back to summer days.

Homebrew Rally Wrap-up

Thanks to everyone who made it out last Saturday for the 1st annual Homebrew Rally. We filled somewhere between 35-40 fermenters, lost track along the way, and managed to squeeze out 2 gallons for myself.  The recipe came out great, and we hit all of our anticipated numbers.

As for the bottle round up and competition… we’re shooting for sometime in late August, early September.  We’ll finalize a date in the near future.

Let us know if you have any questions, and we hope you have fun with it!

Cheers!

2014RallyRecipe

1st Annual Homebrew Rally

On Saturday May 10th, we will host our first homebrew rally – the basic premis is that we brew a full four barrel batch of wort and give it away to area homebrewers.  That’s it, end of story… we just would love to promote the hobby that got us started.

The detailed version…
Step 1:  We’ll have an open house brewday on Saturday May 10th, starting at 8AM.  At the end of the brewday, hopefully around 3PM, we will have wort ready and waiting to fill into carboys for area homebrewers to take home and ferment.  You provide your own yeast, do any sort of special treatment to it you like (i.e. dry hop, oak, fruit, spice, funkitify, etc).
Step 2: At the end of the summer, we’ll host a competition of all the beers created from this galactic event… we’ll pick three winners from the lot, who will get to brew their creations on our pilot system.
Step 3: The overall winner will get to brew their batch on our four barrel brewhouse later this fall.

Rules:
Must be 21
1 fermenter per person, 5 gallon max… and try to pair up or group up since there’s not a lot to go around.
Your fermenter must be sparkling clean and ready for wort.
You provide your own yeast.
First come, first serve.  We’ve decided not to take names, you need to be there the day of the event.

The Batch:
We’ll be brewing a multigrain saison… a style that we love, and leaves a lot of room for fermentation experiments, as well as adding any extra flavors you might like to try out.

Any questions… leave us a comment here!

Cheers!

Fleur de Lis

Fleur de Lis is a tart sessionable saison we brew with barley, oats, hops, and our house saison yeast.  It is sour mashed for a day, acidifying the wort, producing lactic acid, then fermented in red wine barrels for 4 weeks.  At a mere 3.5% ABV, this beer is a nice palette-cleansing drink to quench your thirst on a hot day, accentuate any meal, and if blended with fresh juice, can be a great brunch beverage.

Opus Trio

Opus Dei, Opus Humulus, and Opus Ferum will be the foundation of our Belgian beers… each deriving from a traditional Patersbier, a Trappist variety that translates as “father’s beer” that is a low alcohol version of their stronger beers (such as a Tripel), meant to be consumed by the monks themselves.  It’s very flavorful,

Opus Dei – “the work of God”, a nod to the tradition where this style comes from.  Light, refreshing, fruity, spicy, easy to drink “God is good” goodness.

Opus Humulus – “the work of hops”, this is our hoppy Patersbier, still retaining the low alcohol base of Opus Dei, but showcasing the flavor and aromatic qualities of Pacific Northwest and Australian varietal hops, yet retaining the fruit and spice characteristics of Opus Dei.

Opus Ferum – “the work of wild” is our Patersbier fermented with Brettanomyces bruxellenis, a traditionally “wild” yeast that is today been somewhat domesticated.

In planning…

Opus Ignis – “the work of fire” a lightly smoked version of Opus Dei

Opus Noctem – “the work of night” a dark version of our Patersbier

Magnum Opus – “great work” what we’re shooting for.

The New Whiskey Sour

This weekend we filled our first set of barrels for some barrel-aged beers. This one – a whiskey barrel-aged sour. We brewed the base beer two weeks ago, using a blend of wheat and barley, hops and lots of orange peel, zest, and juice. We pitched a healthy dose of bacteria, and now we wait. See you in a few months!

Jigs, reels, and other things of green

Tuesday night we brewed Odin, our Irish Red ale, and we had some friends there to help.  Green Corduroy is a Burlington-based Irish-American folk music band, and they threw down some fantastic tunes while we brewed.  Here’s a quick video of the night…

This is how we brew an Irish Red…

Posted by Four Quarters Brewing on Tuesday, February 4, 2014

We hope to have them back when we release Odin, tentative release date is Friday March 14th.