Vinland Project Anniversary Ales

 

WEB vinland two

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Vinland One

100% fermented with Native Yeast from Massachusetts

Vinland One was fermented with an indigenous strain of yeast from a Massachusetts-grown plum. After much microbe hunting we chose this strain, Winnisimmet, or “Winnie” based on many brewing criteria but were most impressed by the entirely unique aromatic profile and flavors reminiscent of the dark fruit from which it came.

Alc. by Vol. 6.5% |  21 IBUs | 14 °Plato |  Light foods/Fish/Artisan Cheese/Asian | Best  at cellar temperature (55 °F)

 

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Vinland Two

100% fermented with Native Yeast from Maine

 

Vinland Two was fermented with an indigenous strain of yeast from a Maine lowbush blueberry. The Norridgewock yeast strain get its name from the small town of Norridgewock, Maine where the blueberry was picked. Vinland Two presents a full mouthfeel and a subtle fruity character all brought forth by the qualities of the indigenous yeast. It was also awarded a gold medal at the 2013 Great American Beer Festival for ‘Indigenous Beer’.

Alc. by Vol. 6.5% |  21 IBUs | 14 °Plato |  Light foods/Fish/Artisan Cheese/Asian | Best  at cellar temperature (55 °F)

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Vinland Three

100% fermeted with Native Yeast from Vermont

Vinland three yeast cultures were obtained from Bryan’s grandparent’s family farms in Popple Dungeon, VT. The beer is currently in development for a targeted August 2014 release.

Alc. by Vol. ?% |  ? IBUs | ?°Plato |  Food pairings TBD | Best  at (?°F)