During those two weeks, I mostly worked with Andrea on Origins barrels, reorganising the cellar, emptying some of them for bottling and refilling them with the blackcurrant beer we prepared in February. We used a Solera-like method, topping the barrels up with a portion of actively fermenting spontaneous beer from a “mother-barrel”. The blend will stay in French and American oak barrels until next winter, to allow some refermentation from the “mother-culture”.
We also transferred the saison made with our friends from Edinburgh Food Studio in a conditioning thank with some juniper berries, to give a nice, fresh woody flavour. It will be ready for kegging and bottling next week.