Longoven: Chapter One | The Veil Brewing Co.
ABV: 5.5%
Style: Farmhouse Ale - Saison
Actively Produced
Description: Longoven: Chapter One is the next collaboration with dear friends at Longoven. In early 2017, our Head Brewer Matt Tarpey and Chef Andrew Manning came together and created something special. A vision from Chef Manning to make a beer for wine drinkers that paired well with seafood and other culinary dishes created by the masterminds at Longoven. We started with a complex, yet simple malt bill of American pale malt, unmalted wheat, and a touch of rye. During the mash-in process, we added Sea Lettuce(a leafy seaweed) courtesy of Pleasure House Oysters (one of the most focused Oyster purveyors in south eastern VA). When it came time to sparge, we laid a bed of Sea Hair(a fine, hair-like seaweed) on top of the grain beforehand. After the boil was over and the addition of some German hops, we added some Sea Beans and whole Oysters. We then barrel fermented the beer in freshly dumped French oak red wine barrels with a blend of mixed culture, our house culture, and a small percentage of dry Chablis yeast. The beer fermented and conditioned in the barrels for 12 months. We then extracted the beer from the barrels and bottle conditioned it for 4 months. The results are amazing! ? The initial aroma/flavor profile has a beautiful oceanic, salinity to it. After your second sip, the beer just completely opens up to an incredible minerality. Notes of subtle buttery oak, ripe pear, light tannic characteristics, zippy green apple(acid presence similar to green apple also), honey-suckle, Sauvignon Blanc skin, wet earthy aromas, wildflowers, with a wonderfully balanced effervescence. A truly remarkable beer that we are honored to be a part of. And in honor of Longoven officially opening their brick and mortar, we are pleased to share with you this special creation.
Style: Farmhouse Ale - Saison
Actively Produced
Description: Longoven: Chapter One is the next collaboration with dear friends at Longoven. In early 2017, our Head Brewer Matt Tarpey and Chef Andrew Manning came together and created something special. A vision from Chef Manning to make a beer for wine drinkers that paired well with seafood and other culinary dishes created by the masterminds at Longoven. We started with a complex, yet simple malt bill of American pale malt, unmalted wheat, and a touch of rye. During the mash-in process, we added Sea Lettuce(a leafy seaweed) courtesy of Pleasure House Oysters (one of the most focused Oyster purveyors in south eastern VA). When it came time to sparge, we laid a bed of Sea Hair(a fine, hair-like seaweed) on top of the grain beforehand. After the boil was over and the addition of some German hops, we added some Sea Beans and whole Oysters. We then barrel fermented the beer in freshly dumped French oak red wine barrels with a blend of mixed culture, our house culture, and a small percentage of dry Chablis yeast. The beer fermented and conditioned in the barrels for 12 months. We then extracted the beer from the barrels and bottle conditioned it for 4 months. The results are amazing! ? The initial aroma/flavor profile has a beautiful oceanic, salinity to it. After your second sip, the beer just completely opens up to an incredible minerality. Notes of subtle buttery oak, ripe pear, light tannic characteristics, zippy green apple(acid presence similar to green apple also), honey-suckle, Sauvignon Blanc skin, wet earthy aromas, wildflowers, with a wonderfully balanced effervescence. A truly remarkable beer that we are honored to be a part of. And in honor of Longoven officially opening their brick and mortar, we are pleased to share with you this special creation.
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