Imperial sour brown ale
aged in oak barrels with cocoa nibs

The Beer:

Chalcedon (Cal-se-don or Cal-see-dun) This Imperial Sour Brown Ale was fermented with Brettanomyces, Lactobacillus and Pediococcus and aged in oak barrels. Upon our first taste, the chocolate notes from the malt were the clear highlight.  This flavor was enhanced by the subtle vanilla notes coming from the oak barrel.  Taking the lead from these developing undertones, we added single origin cocoa nibs from the Dominican Republic, which contributed a distinct red berry flavor.  This 10.7% ABV beer is best when shared after dinner in a wide chalice to allow the beer to warm and layers of flavors to unfurl. 

The Process:

Chalcedon, Batch #1 was brewed in the late fall of 2014, under went a controlled primary fermentation in concial fermenters and was transferred shortly after into the American oak barrels. At the transfer time we added Brettanomyces, Lactobacillus, and Pediococcus to continue the fermentation and aged the beer for one year. Prior to bottling,  Ethereal Chocolates Dominican cocoa nibs were added to the beer to help enhance the natural chocolate and berry flavors already found in the beer. While this beer was being sold in the tasting room/picked up we had chocolates made from the same cocoa nibs were on hand to enjoy alongside the beer. The cork and cap allow for high carbonation, prevents oxygen pick up in the beer and Brettanomyces scrubs remaining oxygen in the bottle. Due to the bottle conditioning, there is yeast sedimentation left in the bottom of the bottle. To avoid disturbing the yeast, pour slowly and enjoy the beer in an appropriate tulip glass.