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7/23/2019 Hill Farmstead Blog - 1 of 3
1/9
T U E S D A Y , J A N U A R Y 6 , 2 0 0 9
SEVEN Russian Imperial Stout Release
On Thursday, January 8, at
Nrrebro we'll be releasing an
early tasting (3 months) ofthe
Russian Imperial Stout project.
Just a few days before Idepartedfor a two week holiday
in Vermont, Murphy, Mikkel,
Jens Ungstrup, and myself sat
down for beers at lbaren and, unintentionally, began brainstorming
names. Eventually I threw out the name "Seven Sins" and Jens
countered with simplicity: Seven. The name stuck. For obvious
reasons - seven brewers, seven recipes... and all seven of these
project participants are expected to attend on Thursday. This
current release is of the stainless steel version (my personal
favorite). The picture shown here is me topping off the Bordeaux
N E X T : T H O U G H T S O F H O M E . M Y
D I S S O L U T I O N .
The freshly fallen snow inGreensboro, Vermont. Hill Farmstead
Project continues.
T H E F U T U R E ?
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H I L L F A R M S T E A D
T H E E V O L U T I O N A N D D I S S O L U T I O N O F S H A UN E . H I L L
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2/9
barrel. The oak aged version(s) will either be blended or released
individually - hand bottled, bottle conditioned, with some limited
draft (most likely at the debut at the brewpub).
In other news, the 2008 brewing of the Stevns CCC (originally a guest
brew with Will Meyers of Cambridge Brewing Company, modeled after
his Cerise Cassee) was nearly successful... A five hour sparge and
less than expected yield and gravity. My first 48 hour sour mash. It
will be introduced to Pinot Noir and Merlot barrels in the next twoweeks - where it will be blended, in each barrel, with the 2007
version and introduced, again, to Lactic bacteria and several strains
of Brettanomyces.
POSTED BY SHAUN E. HILL AT 5:28 PM NO COMM ENTS:
S U N D A Y , N O V E M B E R 2 3 , 2 0 0 8
November - I'm late.
Our uninterrupted spinning around the celestial star has led us to the
inevitable onset of November... well, it's almost December now but
I've been meaning to attend to an update since November 2nd. One
hour less of Daylight and I am now returning home from work amidst
the cool wet wind and darkness of a Danish winter. The arrival of this
eleventh month also ushers forth two unmistakable symbols of
cultural triumph and/or decadence:
1. Election Day in the US Obama wins and brings an intimation ofhope to a certain segment of the global population.
2. Julebryg (Christmas Beers) in Denmark
3. The return of Murphy to Italy (and soon, another week, back to
Denmark)
And, perhaps equally unforgettable, my first Thanksgiving not spent
at home in Vermont with family and friends.
Ill spare you three lone feed subscribers the emotional ramble about
Thanksgiving, or the departure of my only fellow American Brewer
friend (but it's ok, I saw him last night, and he's moving back in a
week...), or of how much I despise spiced Christmas Ales
Since last entry, I have released several new beers at Nrrebro
Bryghus. Our Smashing Pumpkin Tripel, 8.4% abv and gently spiced
with Allspice, is now being poured at the pub. Im really glad that I
went with my gut instinct on this and added just 30 grams of spice
opposed to the 120 grams suggested by Will! Whew this should be
gone by the middle of this week.
Also pouring is a new batch of Golden Spike IPA (Anders name
"THE" Hill Farmstead Brewery: A long
way from Denmark.
S U G G E S T E D R E A D I N G
My Friend Ingrassia's Blog
My Friend Mike Murphy's Blog
F O L L O W E R S
B L O G A R C H I V E
2010(6)
2009(9)
November(2)
July(1)
June(1)
May(2)
April(1)
January(2)
Onward into Spring...and
Vermont?
SEVEN Russian Imperial Stout
Release
2008(3)
A B O U T M E
SHAUN E. HILL
I began this blog as an American
Brewer living abroad and brewing
beer in Copenhagen, Denmark. I've
traveled the world in pursuit of life,
love, and libation - which is perhaps
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choice, not mine). I declare this as the best batch yet of the mighty
Spike 85 ibus, 5.7% abv, and wonderfully drinkable. I have also just
brewed a new batch of American Pale Ale with Warrior, Chinook,
Simcoe, and Cascade hops this should replace the IPA in about two
weeks. 6.4 % abv and 50 Ibus.
Still aging in a barrel with three strains of Brettanomyces and
Lactobacillus is a Belgian Brune which reminds me to inform
everyone (yes, ALL of YOU few!) that I have secured a location for anew barrel aging operation just across the driveway from the
Bryghus. According to my measurements, it should be able to hold
approximately 25 x 250 L Wine/Spirit barrels. Oh sweet heavens
still attempting to source a relatively large number of inexpensive
spent wine barrels. The sooner I retrieve, the sooner I begin the
project. Also, having just brewed a Belgian Dubbel (with Raisins and
Figs!), wouldnt it be wonderful to have 250L aging away in a French
Wine Barrel with some Lactobacillus? These barrel aged gems will be
the source of much creative effort and experimentation for me - as
will they also be released to the public in small quantities, bottle
conditioned, and hand labeled. Some limited edition draft, as well,
and one can also predict that there will be some blending of multiple
barrels...
THE RUSSIAN IMPERIAL STOUT
The guest brewer day with members of the Russian Imperial Stout
Project was, not surprisingly, enjoyable and inspiring. Despite two
stuck mashes and 3-4 hour run-offs, we managed to hit our targetgravity. After the brewday, all of us brewers and special guests
sampled great versions of the Imperial Stout style Dark Lord,
Speedway, as well as an early bottling of the Amager MurpHill
Bourbon Barrel Imperial Rye Porter. Lovely.
After a lovely fermentation, from 28.7 Plato to 8 Plato in just 4 days,
the beer has rested for four weeks and has now spent one week in its
Port and Bordeaux homes. The consensus, between Murphy, myself,
and several other tasters, is that the stainless version has a certain
edge to it that is more 'characteristic' of the style than the early
oaked counterparts (think Yeti vs. Oaked Yeti). Thus, this beer may
forego its prolonged stay in the barrels and be packaged sooner than
I had imagined. Possibly even be able to serve one 30L as a sneak
preview on New Years Eve or New Years Day. More to come Does
anyone have a 10 or 15L keg they would be willing to loan for a week
or two?
More to come soon. I promise.
POSTED BY SHAUN E. HILL AT 8:40 PM NO COMM ENTS:
how I've ended up here. Hill
Farmstead Brewery in Greensboro
Brewed its first beer on March 30,
2010!
VI EW MY COMPLETE PROFILE
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4/9
T H U R S DA Y , O C T O BE R 9 , 2 0 0 8
Smashing Pumpkins...
Pumpkin Ale. The utterance of these three syllables is banned inmost circles of beerdom. Or provokes puzzled, bewildered looks
among Danes. The expression is prone to responses of moaning
rejection like suggestions of doing homework, taking out the
garbage, or, worse, running for the sake of exercise. The cause of
this aversion(which is how I feel about licorice!) this seemingly
involuntary reaction and triggering of ones gag reflex? Allspice.
Nutmeg. Cinnamon. In Heavy Handed and non-rational quantities.
Not so distantly removed from thoughts resembling Christmas in a
bottle. One must wonder how many brewers drink their own spiced
ales? Admittedly, I am not a fan of this style thus, when confronted
with the challenge of creating a pumpkin beer for the birthday of a
beer enthusiast (the first commercial pumpkin beer ever produced on
Danish soil, I believe), I immediately contacted the one person that I
know loves pumpkin season: Will Meyers. I think Will must brew 25 or
so batches of The Great Pumpkin at Cambridge Brewing Company
each Autumn. He probably even begins dreading the following years
Pumpkin Season before the current one has begun. Do you have
any advice for me on brewing a Pumpkin beer? Wills customarysense of humor could produce only one response: Dont. Eventually,
I was able to procure a few suggestions that would help me in my
endeavor. My goal: A complex Belgian style pumpkin ale with little to
no spicing.
http://3.bp.blogspot.com/_1eoDG-8RhRs/SO52zPRGK9I/AAAAAAAAABE/nLkasXhYa5U/s1600-h/jack+o+lanter.jpghttp://hillfarmstead.blogspot.com/2008/10/smashing-pumpkins.html7/23/2019 Hill Farmstead Blog - 1 of 3
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Peter (Sonne), Rune (Restaurant Manager), and I spent 5 hours
skinning, quartering, seeding, and julienning 70 or so kilograms of
sugar pumpkins. The strategy would be to create a separate
pumpkin mash and then add the pumpkins and the water into the
lauter tun before sparging. Knowing the brewhouse all too well at this
point, I was concerned with a stuck run-off and a 12 hour brewday.
So, in order to ward off any evil spirits (the brewery surely seems
haunted from time to time), Rune had carved a pumpkin and, on
brewday, before setting foot on the platform, I lit the jack olantern
and propositioned it to adorn the brewhouse for the duration of thebrewday...
Well, the pumpkin spirit either
sojourned with all of the
existing tricksters, leading
them astray for the day, or
ravaged them into
noncompliance with its haunting
glow! We added 50kgs of
julienned pumpkins (with a
gravity reading of 5 Plato thats just 50 grams of sugar per liter of
solution - hardly worth all of the work!) to the lauter/mash and began
running off into the kettle.
http://3.bp.blogspot.com/_1eoDG-8RhRs/SO54nm0oaaI/AAAAAAAAABM/2kpiyvLxbnc/s1600-h/F%C3%83%C6%92%C3%82%C2%B8dselsdag+016.jpg7/23/2019 Hill Farmstead Blog - 1 of 3
6/9
Magically! It was one of the best run-offs Ive had at NrrebroBryghus. A fair dosage of brown sugar. 12 IBUS of Northern Brewer.
And 30 grams of Allspice. 19.4 Plato. Now, my 8.5% Pumpkin Ale isfinishing up fermentation and awaiting my next dilemma: whether or
not to add more spices?
This beer should go on draft during the week leading up toHalloween. It would also be perfect to place 250L into one of my
barrels along with some Brettanomyces - but, Im short on barrels.
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Next year, if all goes
well, Ill be brewing this
with my own farm raised
sugar pumpkins and
some homemade maple
syrup (wonder who will
help me chop up all o
those pumpkins?) And
some of it will go into abarrel. I promise.
Pumpkin in a barrel.
Sounds wonderful. Or
strange.
POSTED BY SHAUN E. HILL AT 11:23 PM 3 COMMENTS:
M O N D A Y , O C T O B E R 6 , 2 0 0 8
October: The Usurper
The new spirit, as it becomes more conscious, is increasingly
capable of transforming the moments of contemplation into one
moment, into a permanent vision.
-Piet Mondrian
The feeling of winter is beginning to scratch at the surface of my
skin, looking for entrance between the over-abundance of hair
follicles, and hoping to take up residence amidst the whirlwind of
travel and busy-ness that is becoming of my life. Even the frigid
fingers of winter are in need of a warm residence and an occupation
time away from itself and the boredom that might ensue. Fortunately
for mother nature and those windy, leaf blowing tentacles, my
October is the perfect vehicle for inane antics and time away from
itself.
Friday the 17th of Octoberis Russian Imperial Stout Project Day. I
have invited some of my very good brewer friends here in Denmark
to each submit their ideal recipe for this particular beer style. I, in
turn, will then synthesize the 7 recipes into one behemothrecipe
which we will all brew together on Friday. The participants are
myself, Michael Murphy [from Gourmet], Mikkel Bjergs [Mikkeller],
Christian Skovdal Andersen [lfabrikken], Rune Lindgreen
[Djaevlebryg], Jacob Storm [Amager] and Peter Sonne
[Halsnaes/Nrrebro]. Although I have not yet formulated the final
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recipe, it appears that it will be somewhere around a 12%abv Russian
Imperial Oatmeal Espresso Stout aged in both Port and Bordeaux
Barrels and combining somewhere around 15 different ingredients.
More to come on this
Sunday the 19th of Octoberis a fundraising event called Beer
Drinkers for Obamaand is going to be held at the Black Swan here in
Copenhagen. Thus far both Murphy and I have donated beers for the
cause Mike his APA and I a blend of an APA and a bit of oak agedbarleywine.. Details here.
The following week, well be releasing one of my favorite creations
here thus far - Mikkels Monster Barleywineat Nrrebro
Bryghus on Tuesday, October 21st. A beast of a beer that was a
collaboration between myself and Mikkel from Mikkeller 14+% abv, a
blend that was aged in Bordeaux and Port barrels. We'll have three
versions on draft: Columbus Dry Hopped Version, Port Barrel Version,
and the blend.
Wednesday, the 22nd, I fly to Turin, Italyfor five days to attend
the Salone Del Gustowhere I will be pouring beer for the American
Craft Beer booth.
Lastly, and sadly (for me), my best friend here in Denmark, Michael
Murphy, will be leaving the last weekend of October to move back to
Italy where he has taken a job with Birra del Borgo. It seems fitting
that a going away party will ensue as will at least one visit to Rome
prior to my own departure from Denmark.
And the quote atop this entry? I found it most fitting to my current
state of mind as Ive been reading a great deal of Ken Wilber of
late and recognizing the zeitgeist-consciousness at play in the world
around. On a personal level, perhaps equally integral in its own right,
this spirit o mine is becoming more conscious and, I hope, is finally
beginning to transform all of these years of contemplation and
foolishness into a unified and permanent vision: Hill Farmstead. As
the battle ensues with permitting and my own personal struggle to
leave Europe Thus, each entry that follows is, in part, a member of
my/your/our One Moment and a vision that may continue to evolve
as does our consciousnessand Hill Farmstead lurks beyond the
horizon.
POSTED BY SHAUN E. HILL AT 12:17 AM NO COMM ENTS:
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