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We continue our experiments with vast universe of wild yeast and wood. Amalgam means mix, blend, fusion or alloy. And it's a perfect name for this beer which is a blend of wheat and rye beers transformed by work of tiny beasts (well, mushrooms, but it's details). More than half a year they works their way through this mix and changed the profile into a bone dry burst of tart apples, citrus (is it grapefruit notes? orange? tangerine? decide yourself) and pleasant glowing warmth. Deconstructed versions of wheat and rye are to follow. Time in the barrel (red wine): 8 month.
We continue our experiments with vast universe of wild yeast and wood. Amalgam means mix, blend, fusion or alloy. And it's a perfect name for this beer which is a blend of wheat and rye beers transformed by work of tiny beasts (well, mushrooms, but it's details). More than half a year they works their way through this mix and changed the profile into a bone dry burst of tart apples, citrus (is it grapefruit notes? orange? tangerine? decide yourself) and pleasant glowing warmth. Deconstructed versions of wheat and rye are to follow.
Time in the barrel (red wine): 8 month.
This is Carmine. Our first full-fledged blend: partly barrel aged (in one of our first barreled in 2017), partly aged in steel, partly young beer. We've been inspired by classic Flemish ales, but we don't try to call it so. We just attempted to come as close to those as possible. It's the least tart our BA release, fruity, softly oaken and with hint of funk.
When we thought about this beer in making, we’ve imagined a golden field of rope wheat. You know, when the wind whispers between the spikes and it sounds like ocean waves. And an old orchard is nearby, with half-wild apple and pear trees with matured fruit, a bit astringent, but juicy, and branches are low and heavy under the burden of the harvest. We don’t know if you’ll think about all of this, but we hope we succeeded in bringing the vision, because apples and pears and even yellow mirabelles are there and hints of biscuits and lemon peel. This is the most tart and fruity one, as an Autumn day.
This is a double version of our with chipotle. If you haven't known or forgot, chipotle is a smoked jalapeno hot pepper. We mostly boosted the alcohol, so don't worry, it still doesn't burn out the taste buds, at least we think so. And disclaimer: no, neither alcohol, nor hot pepper doesn't help to fight the virus, but they don't obstruct the it as well. So keep calm and wash your hands.
Since the first barrel we've got, the idea of making something dark, strong and sour has been floating around. To make something truly unconventional and bit crazy. So we've made strong porter, introduced it to Bretts, poured it in the barrel. And it hasn't disappointed. It's a beer for brave explorers, but aren't we all like that? It's not a high fashion yet, but pretty close to it.
They say the longer the wait, the sweeter the meeting. This meeting is metaphorically sweet, because this is our first fruited sour in Belgian tradition. We have waited for a year and a half for this peach picked up a from tree in a suburb Kyiv garden to decide it's ready. During this maturation the beer gained not only self confidence, but hefty 9% ABV. White wine barrel.
To tell the truth, we've started our BA project just for the sake attempting beers like this. And through all the experience, all mistakes and success, to get closer to the dream, to our personal ideal, to touch part of beer universe bordering wines. (Yes, to get involved that friend of yours, who always says he/she doesn't like beer). Belgian at first, but now fermenting in all parts of the world wild, spontaneous, mixferm creations never cease to surprise and inspire us and make us want to introduce you to these wonderous flavors. We hope, we'll manage. This Belgian Sour spent more than half a year in a porto barrel.
Just a bit of foreword. Our previous release, Amalgam was supposed to be named d`Rye & s'Wheat, but all in all it's got its name. So this is a rye cousin of Amalgam. More rounded and soft, fruity and balanced, this can be a wonderful first step into the wilderness of sours for people unacquainted to this style. This can be a converting bottle for beginners or pure enjoyment to the long-time aficionados of the unpredictable and exciting part of brewing industry. Red wine barrel.
Silver medal International Beer Challenge 2019
Year ago, on Independence Day, while everybody been celebrating and chilling out, our brewers put 300 liters of Imperial Stout into cognac barrel and kept it there for a year, till 24th of August 2018. We've decided to start new beer endeavor and serve it still and uncarbonated, but on nitro. For you, Ukraine!
Our second BA project release is dark as moonless night, deep as abyss, crowned with red wax but not the least pompous. "His Darkness" is a bourbon barrel aged imperial stout. It spent almost a year on wood, afterwards we've blended two barrels of beer together and bottled it. Hand-bottling, hand-labeling, hand waxing, all was done with love and utmost attention to details
Barrels were seducing us for the longest time and we couldn't resist the temptation. So we filled the first one last May. The most difficult was keeping calm and patient. And at last we are releasing our beloved babies. "Hay Day" is a porto barrel aged farmhouse ale. It's our double first, we've never done barrel aging and never attempted farmhouse with mixed fermentation. It provides delicate hay notes and elegant tartness. Our premier is a blend of two barrels, bottled into completely new hand-numbered bottles adorned with wax gown (or crown, we haven't decided yet), because a dream-project deserves proper wrapping.
Country Winner WBA 2018