We’ve got two bangin’ releases from Wunderkammer to add to your Thanksgiving stash!
Fig. 3 is a continuation of four ingredients beers in the Figure series, but with the bonus of a yarrow ‘ghost image’, having been fermented on the yeast of a yarrow beer. 500mL – $9.99
1.5L – $45.99
Garten is a new series of field beers, made with cultivated herbs and vegetables. The first takes a couple barrels of an oat-y base beer and steeps them with roasted rhubarb. 500mL – $12.99
1.5L – $53.99
Another release from Wunderkammer, and what’s more, their first foraged offering since moving into the cozy, new space in Albany, Vermont.
Found Object 1 is an oat based beer brewed in the waning months of winter, snowshoeing into the woods by the brewhouse to gather up pine needles to add into the boil. After cooling overnight in the coolship and fermentation with mixed culture this beer was conditioned in oak for a few months and moved onto pine tips when they emerged this spring. The result is a light golden table beer with a light soft wood and ginger-like lift.
After far too long away, it is finally time to once again explore the Wunderkammer! In the words of the founder, Vasilios Gletsos:
Wunderkammer Biermanufaktur is the evolution of a side project started back in 2016. The new facility and brewhouse was built last year on a farm in Albany, Vermont, and features a copper, wood-fired kettle and a coolship. The cellar is a former cheese cave where I ferment and age the beers in a combination of oak and stainless steel vessels. Local products, foraged ingredients and traditional, low-intervention, processes characterize my brewing philosophy which is inspired by the nature around us and the agrarian roots of brewing.
Fig. 1 – This is a wheat beer made with spring water and Vermont grown grains and hops. It’s a mixed-culture beer, meaning it has been fermented by multiple yeast strains, including standard ale strains, brettanomyces, and bacteria. This contributes a wider variety of fermentation character that range from fruity to funky to herbal and earthy, as well as dry out the beer of residual sugar. After primary fermentation in a stainless steel tank and conditioning in an oak Puncheon, the beer was lightly dry hopped with more Vermont hops.
In order to help get this beer to as many of you beautiful people as possible, we will be spreading our release over today(Thursday 6/17), Friday, and Saturday. Bottles will be released when we open at 10AM on each day. Danke Schoen!