Collaborative Buddha Nuvo Image Recap

Last Friday a gathering of Colorado brewers took place. The project they were/are working on is a collaborative beer called Buddha Nuvo, named after the Buddha's Hand citrus fruit that has been added to the beer. There are more breweries involved in the project that I can beautifully list here, but I've got a bunch of pictures from the brew date below. Here's a bit of information about the beer:

Our malt bill consists of a complex blend Weyerman Pilsen, Vienna, Rye, and spelt for a golden color yet vinous body. Pumpkin was added in the boil for the smooth textures dancing over the palate. Several varieties of whole peppercorns were added to the boil to further reinforce the expected spiciness of this Saison. In fermentation, we mixed 5 distinct yeasts creating a spicy and fruity ester profile. Post fermentation the batch will age on American Oak Chardonnay barrels, 6 varieties of Bretta, and the rare fruit known as Buddha's Hand. Expected ABV is 12%. (Buddha's Hand was also added to the boil).

If you want more information on this beer, there is hours worth of information online about it at this point. Jason Yester took a lot of video from the event, so check his video-blog page to see the activities. Additionally, Rockyard Brewing set up a blog page devoted to this collaborative beer, which includes a wonderful entry of the email exchange happening between the brewers. Check it out!

This is what a Buddha's Hand looks like. Pretty friendly looking fruit, eh?

Jason Yester of Trinity Brewing mashing in the grains. *

Jason Yester, Jason Leeman of Rock Bottom COS, and Tim Myers of Strange Brewing checking mash temperatures.

Jim Stinson of Rockyard Brewing checking to see if the mashing procedure had finished extracting sugars from the malt. They were shooting for 16-18 degrees Plato.