And the blogging begins!!! After 4 months in business we have decided that creating a blog would be a great way to keep everyone informed as to everything new at 4 Hands. On this blog look for upcoming events, weekly updates to the tasting room schedule, current and future beer projects, and anything else related to 4 Hands.
So, what's new at 4 Hands today? We just received a "new to us" 30 barrel DME fermenter. This one tank has increased our fermentation by 50%. We now have 120 barrels of cellaring.
Next up will be to complete our bottling line - we hope to have this complete by the end of summer. We will offer our core line up, seasonal's, and saisons in 22 ounce bottles, and our barrel aged series in 750ml.
Our current seasonal offerings are:
Pyrus - our Fall and Winter Saison brewed with organic Pear Juice, whole white pepper, and fresh orange zest.
War Hammer - A big citrus, mango, and pine Imperial IPA 9% ALC/VOL 83IBU's
Up Next:
Prunus - our Spring and Summer French Saison brewed with tart cherries. We are also looking to do a barrel project with this particular beer.
Prussia - A traditional Berliner Weiss brewed with New Zealand hops. This beer will be a great way to beat the summer heat!
Our un-named Hoppy Blonde Ale with fresh orange zest. More to come!!
What's in Barrels??? Right now we have two projects going:
Confluence is a dark French farmhouse saison that we are aging in Cabernet, Merlot, and Grenache barrels. We have added Brettanomicies and fruit to each barrel to create a a blended beer that will have layers of depth.
Bona Fide, our Imperial Stout brewed with Goshen Espresso and whole Vanilla bean, is in two different whiskey barrels. Both of these barrels is a collaboration with the Wine and Cheese Place. The two barrel's are an Elijah Craig 12 year and a Dry Fly wheat whiskey barrel. This project will focus on how different barrels and whiskey impart their flavor.
