Written by Dee Gross for Crazycow252.blogspot.com
It was definitely a dark and stormy night. Talk of tornado and high winds were in the forecast. Even these perils could not stop the most motivated mad scientist. Festoon in our most holiday ware, we drove down a long country road to visit our friends at Briarscratch Brewery. This is an up and coming brewery in Sumner County in a tiny hamlet known as Cottontown. We had to drive down the end of a tiny road and nearly ran into a fence, but we made it a fashionably one hour late.
|Here Mr. Snowman is enjoying the pear cider.|
“I had 6 beers at the party. Cottontown Brown, Farmhouse blonde, Mudpit Porter, Holler Harvest, Pear Cider, and Cherry Weisse. All of my beers are made with spring water from the property in the “Briarscratch holler”. The brown ale is my flagship, made with munich malt, victory malt, Brown caramel malt, oats, and Willamette hops.
The Holler Harvest is a winter spiced ale with cinammon, nutmeg, allspice, ginger, and vanilla added at the end of the boil. Early november I gather ripe wild persimmons and smooshed them through a mesh bag to separate the seed from the fruit goo, heat to 160 to pasturize and then freeze. After fermentation I transfer the beer onto the fruit for a week, then keg.
The porter is brewed with chocolate malt and roasted barley.
The Cherry Weisse was a low alcohol berliner style wheat beer fermented with Lactobacillus and Brettanomyces(wild bacteria strains that add wild and tart characters and consume nearly 100% of the fermentable sugars) then I added tart cherry and black currant juices.
The pear cider was made from our backyard pears. We juiced over 100 pears and pasturized and fermented the juice with saison yeast.
The farmhouse was my Creekbank Blonde Ale fermented with natural wild yeast from the farm.”