Behind the Scenes: Brewing Le Printemps & Everything Eventually on New Brewhouse
This past Friday and Saturday, we were finally able to put our new 15-BBL brewhouse to test. For our first batch, we brewed Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey, dry hopped with Huell Melon hops and fermented with our house saison yeast culture. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning.
Luckily for us, few hiccups were encountered, allowing for a smooth brew day. Le Printemps is happily fermenting away in one of our four 15-BBL fermentors. If all else goes well, we plan to bottle condition Le Printemps in 750 mL champagne-style bottles for a future bottle release. Stay tuned for more info!
The following day, we got right back to work on another brew—this time brewing Everything Eventually, our flagship juicy pale ale. Everything Eventually is brewed and dry hopped with Citra and Strata hops and is a reflection of our love for New England style, hazy pale ales and IPAs—beers with low bitterness but packed full of tropical fruit, citrus, dank, and resiny aromas and flavors.
We plan to package and distribute Everything Eventually in cans once our new canning line arrives later this year. For now, come by the taproom or find it on draft in select Wisconsin bars to grab a pint.
