Portland, OR – Portland, OR based Upright Brewing has recently released the 2013 versions of Billy the Mountain (barrel-aged olde ale) and Fatali Four (sour barrel-aged chili beer) in 750ml bottles. This Friday January 3rd the brewery will release the first edition of a new barrel-aged Coffee Stout in bottles as well.
Upright’s first barrel-aged beer and one of the most unique–Billy the Mountain, an English-style Old Ale, has been tweaked slightly this year with a new British Ale yeast.
Description of the 2013 Billy:
Billy the Mountain is our take on an English-style Olde Ale. The fresh portion was fermented with a new British ale yeast, yielding intense malt flavors and an aroma of ripe fruit and leather. Twenty percent of the blend underwent three years of barrel aging with brettanomyces yeast, giving the Billy a slightly tart, complex character that will develop for years. The beer was intentionally bottled still to accentuate it’s richness and while ready to drink now, patience and a proper beer cellar between 50 – 60 F will increase it’s vinous quality and display the depth that only a living blend of young and old beer can provide as they interact.
Grist: pale, ashburne mild, several crystal malts, black barley
Hops: magnum, sterling, tettnanger and willamette
Also: molasses
Yeasts: London ESB, British ale, and brettanomyces claussenii
Total yield: 91 cases, 9.1% abv
This year’s edition of Fatali Four is noticeably hotter than previous vintages, though far from a tongue burning scalder.
Description:
Fatali Four is a special blend of Upright’s wheat beer matured in a mix of former wine and gin barrels, which when coupled with homegrown chile peppers produces a wild flavor profile that is fruity, botanical and tropical. This vintage has more heat than previous ones but still doesn’t overwhelm the palate. With a bone-dry finish and light tartness the Fatali has a balance much like some sparkling wines. It’s a fun beer to drink now that can also be cellared for many years, during which time the brettanomyces yeasts will continue to produce more interesting aromas.
Grist: two-row pale, organic wheat
Hops: Liberty
Also: homegrown fatali peppers – thanks Ritch & Jacob!
Yeasts & bacteria: house saison, brett L & C, lactobacillus
Total yield: 86 cases and 2 kegs, 4.5% abv
The weekend after Christmas, January 3rd, Upright will release a new barrel-aged Coffee Stout.
Coffee Stout description:
This is the first release of the brewery’s Coffee Stout. The beer started last winter as a full-bodied beer openly fermented with our house saison yeast at cool temperatures to maintain a smooth profile. It then spent most of the year maturing in four former wine casks, drying slightly. The casks were then blended with the addition of cold press coffee prepared by Chris Brady of Extracto Coffee Roasters. The finished beer is layered with flavors and aromas of ash, oak, roast, dark fruit and herbs. While intended to be enjoyed young, the Coffee Stout will also cellar well over one year.
Grist: ashburne mild, dark crystal, chocolate, black, flaked barley
Hops: experimental variety 06300
Also: Extracto cold press
Yeast: house saison
Total yield: 87 cases and 1 keg, 7% abv
