Noyaux Tarte
Temporal Artisan Ales in Vancouver, British Columbia, Canada 🇨🇦
Brewed at/by: Luppolo Brewing Company|
Score
6.96
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A blend of two beers, one fermented in a chardonnay barrel and one from a cognac barrel. Partially fermented on apricots and with tonka bean and cinnamon added
The chardonnay barrel portion spent two months on whole apricots, where it picked up a ton of stonefruit character. It also developed a very intense almond-y marzipan-ish character from the noyaux, the small kernel inside the pit of the apricot. After trying this portion, I decided it would pair wonderfully with the rich flavours of my VSOP cognac barrel.
This blend is comprised of:
33% Barrel #3 – VSOP Cognac barrel from France. Rustic aromas and very farm/hay forward. Mild stonefruit, moderate acidity.
66% Barrel #14 – Tart and stonefruit-y from the strains of brett, kveik, and lacto used.
For Noyaux Tarte, I wanted to do something a bit different. This blend had such a wonderful noyaux character, and I thought it would be perfect to pair it with the vanilla, cherry, and warm spice of the tonka bean. Cinnamon added a hint of spice complexity, bringing together a beer with dessert-like qualities. Almost like a very tart apple pie, or grilled peaches with cinnamon
This beer is sealed with a cork under the cap to maximize cellaring potential. An additional fermentation took place in the bottle to carbonate and ensure longevity. Store in a cool, dark place with a consistant temperature for best results. It was released to Cellar Society members for pick-up in the Luppolo tasting room in November 2018.
The chardonnay barrel portion spent two months on whole apricots, where it picked up a ton of stonefruit character. It also developed a very intense almond-y marzipan-ish character from the noyaux, the small kernel inside the pit of the apricot. After trying this portion, I decided it would pair wonderfully with the rich flavours of my VSOP cognac barrel.
This blend is comprised of:
33% Barrel #3 – VSOP Cognac barrel from France. Rustic aromas and very farm/hay forward. Mild stonefruit, moderate acidity.
66% Barrel #14 – Tart and stonefruit-y from the strains of brett, kveik, and lacto used.
For Noyaux Tarte, I wanted to do something a bit different. This blend had such a wonderful noyaux character, and I thought it would be perfect to pair it with the vanilla, cherry, and warm spice of the tonka bean. Cinnamon added a hint of spice complexity, bringing together a beer with dessert-like qualities. Almost like a very tart apple pie, or grilled peaches with cinnamon
This beer is sealed with a cork under the cap to maximize cellaring potential. An additional fermentation took place in the bottle to carbonate and ensure longevity. Store in a cool, dark place with a consistant temperature for best results. It was released to Cellar Society members for pick-up in the Luppolo tasting room in November 2018.
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