Crux Fermentation Project releases the fourth in their [BANISHED] Series, with In The Pocket Brett Fermented Saison

Image courtesy Crux Fermentation Project

Press Release

At Crux we love our farmhouse ales. If you visit our tasting room you’ll see that we almost always have at least one on tap - if not six, like when we’re celebrating Saison Day! So, when it came to adding a fourth barrel-aged creation to our [BANISHED] Series, a brett fermented saison was the obvious choice to kick off the 2017 line-up.

In The Pocket is a groovy blend of two imperial saisons. The “young” version was primarily fermented with Brettanomyces Lambicus and Bruxellensis, while the “elder” one was aged for 16 months in Northwest red wine barrels. The barrel aged portion was first fermented with a saison yeast, secondary fermentation was with Brettanomyces Lambicus. 

The result of the combination is “in the pocket”, as a jazz musician might say. Delicate, tart oaky notes are laid down in lock step with the wild pear flavors from the brett duet for a harmonious sensory experience. Each sip reveals a new beat, enticing you to take another. But be careful, at 9.9% ABV this saison drinks easier than you think. 

In The Pocket draft and bottles hit the market in limited quantities on April 27thwith launch events at the Crux Tasting Room in Bend, The Upper Lip above Bailey’s Taproom in Portland, and at Whistle Stop in Everett, Washington.  

Also new to the [BANISHED] Series is the 750ml bottle format. Previously, [BANISHED] Series beers like Tough Love, Freakcake, & Better Off Red were released in 375ml bottles so keep an eye out for this larger, easier-to-share format.

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Crux Fermentation Project is brewer-owned and operated. We’ve designed our brewery to allow for non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops. All Crux beer is bottled and labeled (and now canned) in small batches right at the brewery. More at www.cruxfermentation.com.

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