Saison Beer Casey Brewing and Blending

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All Colorado

Our Story

Troy Casey created Casey Brewing and Blending in the fall of 2013 after years of experimenting with oak barrel aging and wild yeast and bacteria. He realized these types of beers were his true passion and decided to create a place where he could focus solely on 100% oak barrel fermentations using saccharomyces, brettanomyces and lactic acid bacteria, all while using local Colorado ingredients.

Our Unique Process

Casey Brewing and Blending is the idea of bringing back old-world brewing techniques to the modern day consumer. Our beers are created with over 99% local Colorado ingredients. We ferment and age our beers in vintage oak barrels with a mixed culture of saccharomyces, brettanomyces and lactic acid bacteria. Time is one of the most important elements to us, as the barrel aging process creates flavors that are impossible to create any other way.  Our beers are unfiltered and 100% bottle conditioned.

Tell Me About the Beers

Saison

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Belgian-style Sour

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Blend Notes

Saison

Packaged Date:

5/30/14, 6/25/14, 7/31/14

Beer Style:

Farmhouse Ale

Cases Produced:

100, 80, 40 respectively

Blend Notes:

Our first blend (5/30/14) brought together a mix of barrels that had great citrus notes, lactic acidity, a small amount of spicy phenols and isoamyl acetate (banana). Blend Two (6/25/14) had a softer acidity than the first blend. Blend Three was a blend of two barrels aged for 4 months.
Oak Theory

Packaged Date:

1/20/15

Beer Style:

Belgian-style Sour

Cases Produced:

60

Blend Notes:

We're still waiting on the beer to show us!
Cherry Fruit Stand

Packaged Date:

8/1/14

Beer Style:

Farmhouse Ale

Cases Produced:

Single Barrel Release, 20 cases each

Blend Notes:

Our first two barrels of Cherry Fruit Stand used Balaton sour cherries from Hotchkiss, CO and a sweet cherry from Paonia, CO. Surprisingly, the sweet cherry version is a bit more acidic than the Balaton cherry. The contrast in flavors is remarkable, with the Balaton version's nose smelling of classic Kriek notes. The sweet cherry smells to cherry candies.
Process
Brewing

Brewing

We brew our recipes at a neighboring brewery where everything is overseen by us or other award-winning brewers
Transfer

Transfer

Then we'll bring the wort (unfermented beer) back to our barrel cellar in totes and transfer them into oak
Fermentation

Fermentation

All our beers are fermented and aged in oak barrels with a mixed culture of saccharomyces, brettanomyces, and lactobacillus
Blending & Bottling

Blending & Bottling

After months of aging, the barrels are tasted and blended together for the desired flavors and then naturally bottle conditioned
Consciously Blended

About

Our Story

Troy Casey began Casey Brewing and Blending in the fall of 2013 with the idea of creating a blendery (a facility that doesn’t have a brewery themselves, but still makes beer) in the Roaring Fork Valley, a place where he and his fiancé had recently decided to make their home. After searching for the perfect location for their barrel cellar, they found their current spot in South Glenwood right on the Roaring Fork River.

Troy first began brewing sour and wild beer in 2009 and it quickly took over all of his brewing interest. This all culminated with the creation of Casey Brewing and Blending, a place where Troy will be able to create blends his way.

100% of fermentation occurs in vintage oak barrels

Our Beers

 

Saison

Our Saison is as old-world as it gets. We use 100% Colorado ingredients: Colorado water, malted and raw barley and wheat, Crystal hops and a yeast blend of saison yeast, brettanomyces and lactobacillus. We ferment the beer in custom-made open oak barrel fermenters. After this rustic primary fermentation, the beer goes to other barrels for further aging and flavor development. The result is a citrusy, dry, tart and effervescent beer worthy of sharing. 5.5% Alc. By Vol, 25 IBUs

East Bank

We brewed a higher gravity version of Saison and added 4 gallons of local honey from across the river in the whirlpool to creat East Bank. Sprinkle in some Munich malt and a generous amount of Cascade hops and East Bank is born. 100% CO ingredients. 6.5% Alc. By Vol, 25 IBUs

The Low End

We brewed a lower gravity version of Saison and loaded it up with Cascade hops in the whirlpool and dry hopping before bottling. Refreshing and lightly tart, this is what we drink in the summer processing all our fruit. 100% CO ingredients. 4.5% Alc. By Vol, 30 IBUs

Oak Theory

This beer is our take on classic Belgian sour beers from the Senne Valley. We combine Colorado pilsner malt and raw wheat with a hefty charge of aged European whole hops and boil for almost 3 hours. We ferment in a variety of different sized oak barrels with a proprietary blend of saccharomyces, brettanomyces and various lactic acid bacteria cultures. After aging in these barrels for anywhere from 9-12 months, barrels are selected for their unique flavors and that individual blend is born.

Fruit Stand Series

For this series, we blend whole fresh Colorado fruit together with Saison barrels that were seemingly made for each other. The beer will age on the fruit for weeks, slowly fermenting the sugars in the fruit which results in a farmhouse ale with balanced notes of the fruit used. Cherries, peaches, plums, blackberries and apricots have been used in 2014. Future experiments will include raspberries, gooseberries, nectarines, and grapes. 100% CO ingredients.

Casey Family Preserves

This beer is a double version of Fruit Stand. Where as Fruit Stand is designed to be a harmonious blend of Saison and Fruit, Casey Family Preserves are meant to be a fruit delivery vessel.  100% CO ingredients.

The Cut Series

The Cut is Oak Theory aged with whole CO fruit usually over 2 pounds per gallon. We hand select specific barrels that we think will pair well with the fruit we’re using. So far, blackberries and Balaton cherries have been used and will see a release in mid 2015.

 

 

Contact

Brewery Times

Since the beers we make are created in such small amounts, our brewery opening times will be  limited and sporadic.

We’re changing the way we are open to the public.

>>>>>>>>TICKETS HERE! http://www.brownpapertickets.com/event/2559474

We will no longer be doing a public release the first Saturday of each month. Instead we will be holding smaller, intimate 100% ticketed tours and tastings more frequently, beginning in mid June 2016.

We need to make this change to create a sustainable model for the future of our business.

To summarize:
· We will NOT be doing public releases first Saturday of each month after this June’s public release
· Every visitor will be required to have a ticket to attend these smaller tours and tastings
· We are opening more often for ticketed tours, tasting and bottle sales to go at our cellar (approximately 3 times per week)
· These tours and tastings will be small, personal and will occur during our full cellar operation
· Beer will be available for both onsite consumption and to go

FAQ:
Q: Why are you doing this?
A: The current model of opening once per month is becoming too large for our family operation and we have maxed out the number of parking spots available for our current location. This new sustainable model will allow us to provide a guest experience unlike any other brewery. You will be able to sample beer, have a private tour and witness our process for yourself.

Q: When will the future openings be?
A: We will announce the dates for our ticketed model in early June for additional limited June and July dates. From July on, we expect to schedule tours 3-4 times per week, twice per day.

Q: What does a tour consist of? How much are tickets?
A: Currently, we expect tickets will cost $20 plus fees and will consist of three 4 oz pours of in-season blends and a private, small group tour of our cellar. Following this tour and tasting, guests will be able to relax in our tasting room and purchase beer from both our current and past releases for onsite consumption. Beer will also be available to go at quantities similar to our current limits at releases. The window for these tours and tastings will be 2 hours.

Q: How will this affect your current distribution?
A: We expect this change to limit the amount of beer we’ll have for wholesale distribution, as we’ll be selling more beer through the tasting room.

Q: Can my friends come and join me after the tour and tasting is over?
A: No, every adult attending is required to have a valid ticket on premise. Children are welcome. Dogs are not allowed. There are no designated driver tickets.

Q: Will you be open more Saturdays?
A: Currently we are planning on having two Saturday ticketed smaller group sessions, once per month on the first Saturday of each month. All other sessions will occur on weekdays. Depending on demand we may open more Saturdays and weekends as needed.

Q: What beer will I be able to buy to go?
A: Whatever is ready! We’ll be announcing the beer we have for onsite tasting and to go at the beginning of each week. The available beer will constantly be changing. Beer quantities will be similar to what we currently release at the public releases.

 

Yes, we do have a membership program. However, there are no spots available and we don’t plan on increasing it anytime soon. There is not a wait list, we are not taking names. Thanks for your interest, please visit us at our tasting room or one of these accounts below:

We distribute to Cooper Wine and Spirits and 82 Liquors in Glenwood Springs, Sopris Liquors in Carbondale, Four Dogs Wine and Spirits in Basalt, Aspen Wine and Spirits in Aspen, Base Camp Wine and Spirits in Frisco and West Vail Liquors in Vail. When we have beer available, we’ll sometimes send to Mr B’s Wine and Spirits, Mile High Wine and Spirits, Grapevine Wine and Liquors, Hampden Warehouse Liquors  and Small Batch Liquors in and around Denver. Wilburs and Craft Beer Cellar in Fort Collins. Support Local!

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