Russian River Beatification (Batch 002+)
overall
100
style
 | bottling |  | on tap |  |  |
RATINGS: 718 WEIGHTED AVG: 4.11/5 SEASONAL: Special EST. CALORIES: 180 ABV: 6%
COMMERCIAL DESCRIPTION
Although we enjoyed aging Batch #1 in used La Folie barrels from New Belgium Brewery, one of which was the renowned PH1 barrel, Batch #2 is something completely different. After a trip to Belgium in 2006, Vinnie successfully tried his hand at spontaneous fermentation using traditional, and not so traditional, Lambic methods. Out of respect for our Belgian brewing friends, we call this style “Sonambic”, a portmanteau between Sonoma and Lambic. We stole this term from our friend Brian Hunt at Moonlight, our local farmhouse brewery. In 2007, we executed a second spontaneous fermentation, making yet another batch of Sonambic. This year, we blended those two batches to create our second bottling of Beatification which we are very excited about! Batch #2 has a big grapefruit aroma and grapefruit rind flavor with funky Brettanomyces and a tart finish. from Batch 003 label: Beer Aged in Oak Barrels Refermented in this Bottle be•at•i•fi•ca•tion. n 1 a state of supreme happiness. 2. the action of rendering supremely blessed and extremely happy. 3. an act of the Pope whe declares that a deceased person lived a holy life and is worthy of public veneration; a first step toward canonization. The beer inside this bottle, is a blend of two vintages of a base beer we call "Sonambic" which is 100% spontaneously fermented. Additionally, we have blended a couple other, orphan beers to soften up the mouth feel. What is an orphan beer you ask, well, there are bears that we brew specifically for the purpose of blending. Usually these bears never make t to market on their own, but, they serve an important purpose to either help soften up a barrel aged beer, or in some cases actually make more acidic. Blonde in color, Beatification has notes of citrus and earthiness, while the finish is refreshingly sour and dry. Beatification undergoes a secondary fermentation in this Bottle to create its fine carbonation - a process commonly used in Champagne and sparkling wine. Spent yeast cells form a thin layer in the bottom of the battle, adding even more complexity and flavors. Pour slowly to allow the natural sediment to remain in the bottle. 5.75% from 2020 label: 100% Spontaneously Fermented Beer Aged in Wine Barrels Barrel Aged 9 to 36 Months Lactobacillus • Brettanomyces • Saccharomyces • Pediococcus Beatification is a 100% spontaneously fermented beer using only wild yeast and bacteria, something we have been doing since 2006. We start by filling our koelschip or horny tank and let the wort sit overnight. The inoculated wort is then transferred to used oak barrels and allowed to slowly, naturally ferment. Multiple vintages are combined to create the perfect blend. This beer has notes of citrus and earthiness with a tart finish. Beatification is refermented in this bottle to create its carbonation. from https://www.russianriverbrewing.com/beatification : This beer is very unique and inspired by breweries in the Lambic region of Belgium and, especially, our friends at Cantillon. It is 100% spontaneously fermented, meaning yeast is not added. Once the beer is brewed, it is transferred to a cool-ship or “horny” tank located in our barrel room at the pub. There it sits overnight and collects whatever funky wild yeast and bacteria may be living in the room. The next day it is transferred to oak wine barrels where it ferments wildly and ages for a few months. The end result is a wild, spontaneously fermented, sour, and tasty hand-crafted beer! Original Gravity: 1.050 Color: Blonde/golden Bitterness: High
Although we enjoyed aging Batch #1 in used La Folie barrels from New Belgium Brewery, one of which was the renowned PH1 barrel, Batch #2 is something completely different. After a trip to Belgium in 2006, Vinnie successfully tried his hand at spontaneous fermentation using traditional, and not so traditional, Lambic methods. Out of respect for our Belgian brewing friends, we call this style “Sonambic”, a portmanteau between Sonoma and Lambic. We stole this term from our friend Brian Hunt at Moonlight, our local farmhouse brewery. In 2007, we executed a second spontaneous fermentation, making yet another batch of Sonambic. This year, we blended those two batches to create our second bottling of Beatification which we are very excited about! Batch #2 has a big grapefruit aroma and grapefruit rind flavor with funky Brettanomyces and a tart finish. from Batch 003 label: Beer Aged in Oak Barrels Refermented in this Bottle be•at•i•fi•ca•tion. n 1 a state of supreme happiness. 2. the action of rendering supremely blessed and extremely happy. 3. an act of the Pope whe declares that a deceased person lived a holy life and is worthy of public veneration; a first step toward canonization. The beer inside this bottle, is a blend of two vintages of a base beer we call "Sonambic" which is 100% spontaneously fermented. Additionally, we have blended a couple other, orphan beers to soften up the mouth feel. What is an orphan beer you ask, well, there are bears that we brew specifically for the purpose of blending. Usually these bears never make t to market on their own, but, they serve an important purpose to either help soften up a barrel aged beer, or in some cases actually make more acidic. Blonde in color, Beatification has notes of citrus and earthiness, while the finish is refreshingly sour and dry. Beatification undergoes a secondary fermentation in this Bottle to create its fine carbonation - a process commonly used in Champagne and sparkling wine. Spent yeast cells form a thin layer in the bottom of the battle, adding even more complexity and flavors. Pour slowly to allow the natural sediment to remain in the bottle. 5.75% from 2020 label: 100% Spontaneously Fermented Beer Aged in Wine Barrels Barrel Aged 9 to 36 Months Lactobacillus • Brettanomyces • Saccharomyces • Pediococcus Beatification is a 100% spontaneously fermented beer using only wild yeast and bacteria, something we have been doing since 2006. We start by filling our koelschip or horny tank and let the wort sit overnight. The inoculated wort is then transferred to used oak barrels and allowed to slowly, naturally ferment. Multiple vintages are combined to create the perfect blend. This beer has notes of citrus and earthiness with a tart finish. Beatification is refermented in this bottle to create its carbonation. from https://www.russianriverbrewing.com/beatification : This beer is very unique and inspired by breweries in the Lambic region of Belgium and, especially, our friends at Cantillon. It is 100% spontaneously fermented, meaning yeast is not added. Once the beer is brewed, it is transferred to a cool-ship or “horny” tank located in our barrel room at the pub. There it sits overnight and collects whatever funky wild yeast and bacteria may be living in the room. The next day it is transferred to oak wine barrels where it ferments wildly and ages for a few months. The end result is a wild, spontaneously fermented, sour, and tasty hand-crafted beer! Original Gravity: 1.050 Color: Blonde/golden Bitterness: High
3.6
UPDATED: APR 13, 2024 I rated this a few times, wtf. Maybe on BA...
Bottlecraft, LA, 2/24
Clear, medium gold, nicely frothy. Followed it up with another half pour just to be sure.
Hop water, apricot, cider vinegar, cigarette ash, veg.
Sharp, aged, varnish-like hops. Sour plum, weak cheese, old granny smith apples, saline, belly burn.
It's good, but I've never really fallen in love with Beautification. It's just a little rough & indecisive.
4.3
UPDATED: MAR 30, 2024 Tap at novare. Pours clear golden some head and lacing. Notes are barnyard, lemon. Lots of tart, Acidic finish
4.1
UPDATED: FEB 29, 2024 Pale golden pour with a thin white head and thin bands of lacing …. Aroma of musty grape, oak, light vinegar, brett, vinous and grapefruit …. Taste is of musty grape, light oak, sour, tart brett, dry lemon, vinegar, vinous and grapefruit ….. dry on the back end and into the finish ….. finish is of tart and dry lemon, brett, vinegar, grape and grapefruit ….. well balanced and put together …. Lively, not too acidic, delicious
4.1
UPDATED: JAN 7, 2024 Pours clear gold into a snifter. Bright white head with good retention recedes leaving trailing sheets. Tart grape must, peach fuzz and apricot aromas. Slick with tart aspirin, band aid and lemon zest front to back. Lasting grapefruit peel and pith finish.
4.2
UPDATED: NOV 9, 2023 Botella @Big Bear Wine & Liquor, Inc. 09/11/2023. Color amarillo corona de espuma blanca aromas y sabores acidos, madera, herbal, cuerpo medio. Rica.
4
UPDATED: NOV 9, 2023 375ml bottle @ Cimmeria, Oviedo. 09-11-23
Courtesy of fombe89. Gracies!
In short: nice sour
Did I enjoy it: yes
A pale sour beer, clean, with nice barel notes. Dry, some straightforward. Good.
4
UPDATED: APR 2, 2023 Draft at Bru Craft. Foggy gold pour with nice white foam. No lace. Thick vinous sour. Oak. Grapes. Meyer lemons. Straw. Celery. Cobwebs. Dust. Weird - both full and juicy and dry and desiccated. Lovely and complex. A beautiful - sorry, beatiful brew!
3.2
UPDATED: SEP 27, 2022 Draught. Pours cloudy gold with a small white head. Aroma is butter, funk, oak, and lemon. Taste is tart and buttery; apricot, mandarin, funk, cobweb, hay, oak, vanilla, yoghurt, and light white wine. Medium body. Lively carbonation.
3.6
UPDATED: AUG 6, 2022 Slightly dank, tart and funky aroma. Bright golden color. Tastes oaky, tart and funky with a very sour finish. The palate is smooth but under carbonated for the style. Pretty good.
4.2
UPDATED: JUN 26, 2022 [Bottle (375ml)] Pours a murky yellow-peach colour with a spare diminishing frothy white head. Really nice fruity sour aroma along with light vinegar. Flavour follows; quite pleasant too. Medium bodied. Fantastic stuff.
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tags
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