Limits are per person of consumption age,
prices do not include VT tax/deposit.
Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish. 6.9% ABV
Brewed and bottle-conditioned at Notre Dame d’Orval monastery, founded around 1070 AD in the pastoral Belgian countryside. Three different malts, two types of hops, Belgian candi sugar, complex fermentation with multiple yeasts, dry-hopping and bottle conditioning all contribute to great character and complexity. This vintage-dated and unique beer can be cellared up to five years.
According to legend, Princess Matilda was passing through this region in about 1070 with her retinue. She stopped at a clear spring and trailed her hand in the water – and her wedding ring, a gift of her recently-deceased husband, slipped off her finger and sank. Distraught, she knelt and prayed fervently for its return . . . and a trout swam to the surface with the ring in its mouth, returning it to her. She is said to have claimed “Truly, this is a golden valley!” (French: Or = gold; val = valley) She gave the land to the church, and the trout with the gold ring can be seen to this day in the Orval logo.
> In the early days of Belgian brewing, before universal literacy, two “x-marks” on a cask may have distinguished a “second beer style” made by a monastic brewery for outside sales, generally stronger than the original variety brewed for the monks’ consumption. Brewing historians think these marks may have been the root of two current beer styles: dubbels (doubles) and tripels (triples).
> Dubbels are dark ales of firm strength and body; Westmalle Trappist Dubbel is amber-brown, has notes of caramel, earth and fruit, with a balanced body, subtle yeast character, and a refined, malty finish. 7.0% abv.
> The Abbey of Westmalle that produced the first strong, pale-colored tripel (or triple), in 1934, and today Westmalle Trappist Tripel is the benchmark for the tripel style. It is a glowing golden color, very rich, full-bodied, and elegantly complex with elusive hints of tropical fruit in the bouquet; firm bitterness and snappy, aromatic hop finish keep the flavor elements balanced. 9.5% abv.
The beers of Abbaye St-Remy, Rochefort, are packed with extreme flavors but each is melded into perfect balance.
> Rochefort 6, sometimes called “Red Cap,” has a firm body with an unrestrained malty flavor and long finish; the bouquet holds fruity
yeast notes that suggest fresh-baked dark bread; 7.5% abv.
> Rochefort 8, or “Green Cap,” is a full-bodied, rich ale with alcohol at 9.2% abv and compelling flavors of spice, bittersweet chocolate, figs and leather.
> Rochefort 10, “Blue Cap,” packs sauvage, incendiary flavors around a bold 11.3 % abv — notes of earth, fire, port wine, violets, and possibly tropical fruit, all in cascading layers. The colors range from brown to deep blackish-brown, and all three have soft red highlights. The numerical names of the Rochefort beers – “6,” “8,” and “10” – come from “Belgian degrees,” a traditional, historical means of measuring gravity (or, the sweetness of the wort before fermentation) and determining the final strength of the beer.
To see the hop cone up close, we zoomed in microscopic, and found a hi-res view. In Hi-Resolution, the hop optic was magnified; our perception, fully amplified. It’s microscopic. It’s telescopic. It’s off-topic. It’s Mad Science.
ABV 10.5% | IBU 115 | SRM 11
It doesn’t take a pH.D: Drop the Acid, Drop the Base, Drop the Mic….
You started with cream in your coffee, now have coffee in your cream ale. Pour up a bright blonde coffee ale and end your day the way you started it. With a delicious craft brew. It’s Mad Science.
ABV 7.2% | IBU 25 | SRM 10
Resin is an ode to the sticky quintessence of hops – we extracted the alluring nectar from every precious citrus, pine, dank and herbal cone and channeled it all into one vessel. Now that’s Mad Science.
ABV 9.1% | IBU 103 | SRM 9.5
…While we could suggest what food this beer pairs well with,
or which glass to serve it in, the most important thing to remember is: even though we may take beer very seriously, we don’t take ourselves too seriously. It’s Mad Science.
ABV 6.5% | IBU 69 | SRM 11
…When the Mad Scientists emerged from underground, the quest for a new formulation went from obsession to reality.
What do you get when you fuse old world craftsmanship with new, clean, & bold flavors from right raw materials? The Crisp. It’s Mad Science.
ABV 5.4% | IBU 44 | SRM 5.9
…Through all of the madness emerged an undefinable beer called Sweet Action;
a beer that your brain cannot categorize but instead speaks directly to your palate.
Our senses and intuition sometimes
trump rational thought. It’s Mad Science.
ABV 5.2% | IBU 34 | SRM 13
Limits are per person of consumption age,
prices do not include VT tax/deposit.
1 per person of each bottle per day – you can come back and get more (if we still have any!)
Southern Cross Hop info from nzhops.co.nz:
A dual purpose / soft bittering hop with a citrus “lemon zest” character with hints of pine (11-14 % AA)
Breeding:
A triploid cross between the New Zealand variety “Smoothcone” and a 1950’s research variety bred from a crossing of an early North American type known as the “Cali” (short for Californian) with the ubiquitous English Fuggle. Released from New Zealand’s HortResearch hop breeding programme at Riwaka in 1994.
Selection:
The aroma is characterised by a heady mix of lemon peel and pine needles layered beneath a clean spiciness during selection. The Southern Cross has an excellent essential oil profile and low Cohumulone while producing consistent levels of alpha acid.
Brewing:
A kettle variety of the highest order Southern Cross imparts a soft bitterness with a subtle resinous quality. The essential oil component is such that it can deliver a delicate balance of citrus and spice when added at the end of boil or a much bigger punch in the hopback or direct to the fermenter.
Applications:
Alpha Acids and Total Oil matched with low cohumulone find this extraordinary hop several applications, single or multi-purpose to achieve subtle citrusy lager to big fruity driven ales.
