ColdFire Brewing Launches New Barrel-Aged Program with The Cellar Muse

Three years in, ColdFire Brewing from Eugene is excited to release beers from its barrel-aged program. It’s first release in 500mL bottles is The Cellar Muse, described as a highly drinkable, Belgian-style farmhouse ale that incorporates apricots.

The Cellar Muse was released yesterday at the brewery in Eugene. This marks the second barrel-aged beer seeing the light of day this month from ColdFire Brewing. A week ago the brewer releases a limited amount of Seeds of Infinity, a dry, slightly tropical saison that is scheduled for a larger release in June.

ColdFire aged a saison in oak wine barrels for a year and then blended it with a sour base, dry hopped it, and aged it again with some apricots for good measure. The result is The Cellar Muse, a dry and delightfully refreshing, light-colored ale that tastes mildly tart and subtly fruity with hints of soft oak and red wine.

“Stephen [Hughes] and I opened a brewery with the intent to create a barrel program that we could be proud of,” said Dan Hughes, ColdFire’s co-founder and GM, in a statement. “The fact that our first bottle release took us close to three years was intentional. Good beer takes time and shouldn’t be rushed, so we let the barrels ‘sleep’ — some for over two years. Now, they’re ready to share with the people who have supported us in our endeavor.”

A taster tray at ColdFire Brewing.

Here are full details on the The Cellar Muse from ColdFire Brewing…

Brewer’s Notes —

The Cellar Muse
Born out of our love for farmhouse ales and fermentation. Consciously created to be the centerpiece of good company.
How: We blended saison aged for up to a year in oak wine barrels with a sour base, dry-hopped it, and
aged it on a small quantity of apricots to create this highly drinkable, Belgian-style farmhouse ale. Flavor/Aroma: Soft oak and hints of red wine marry seamlessly with the mildly tart, dry hopped, conservatively fruited sour base. A light-colored ale that’s soft, yet dry and refreshing. ABV: 5.8
IBU: 16
Grist: Pilsner, Vienna, Wheat, oats
Hops: Saaz, Amarillo
Players: Saccharomyces, Lactobacillus Buchneri, Brettanomyces

Seeds of Infinity
Created to highlight the unique flavors produced through the oak aging process in concert with our favorite yeast varieties. Our goal was to produce a dry, refreshing Brett-forward ale colored by the expression of some of our favorite hops.
How: Stainless fermented with a blend of yeast. Conditioned with Brettanomyces in our oak foeder, “Ella,” and dry-hopped with Galaxy, Azacca, and Amarillo hops, then re-fermented in the bottle.
Flavor/Aroma: A dry saison with a light tropical aroma and smooth malt character. Mild earthy notes give way to flavors of papaya, goose berry, pear, and spice.
ABV: 6.3
Grist: Pilsner, malted wheat, flaked oats, acidulated malt Hops: Galaxy, Azacca, and Amarillo
Players: House blend of yeast, Brettanomyces

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