Read below our interview with Nate Borg on Refractive Indices Batch #2, one of the latest beers from the To Øl Natur project.
NATE’S TASTING NOTES
Batch #1. Peach | Oak | Creamy | Bitter
After nine months in the bottle it has gained some more brettanomyces qualities. Juicy stone fruit flavours with a creamy texture. A soft acidity that finishes dry and oak to bring it all together.
Batch #2. Nutmeg | Baking spice | Creamy | Juicy
Secondary additions are up front and integrated, with the woodruff taking the bigger role bringing warm spices and earthiness. Floral Bergamot livens it up with a perceived sweetness from vanilla. Juicy acidity.
“CHICAGO” LIAM’S TASTING NOTES
Batch #1. Barnyard | Straw | Floral | Peach Gelato
The flavor has a mild acidity, while it ends with a subtle bitterness. Overall, a very clean, rustic Mixed Fermentation Beer, now showcasing what a living product this is.
Blend #2. Floral | Hearty | Baking spices | Nutmeg | Cardamom | Cardamom | Cinnamon
The Bergamot and Vanilla flavours come through very explicitly. No joke, it reminds me very distinctly of PEZ candy. The finish has a subtle bitterness. Very interested to see how this one would taste in the future.
BRUS: How do Batch #1 and #2 differ?
Nate: There’s an extra base beer in Batch #2. Batch #1 was simply Pilsner and Raw Wheat, while Batch #2 is Pilsner and Raw Wheat plus a Spelt based beer.
BRUS: Bergamot, Vanilla, Dried Woodruff. That’s quite a combination. How did it come about to use those?
Nate: We started with Bergamot and wondered what would go well with that. We were thinking of something green and that’s how we got to Dried Woodruff. Then Christian (Chef-Owner of BRUS) came up with the idea of adding Vanilla. From his experiences as a chef using Bergamot and Dried Woodruff in desserts, Vanilla made a lot of sense.
BRUS: How do you think Batch #2 will look in the future?
Nate: I would think the vanilla would be the first to go, becoming more this earthy Woodruff forward beer. But we’ll see.
BRUS: What might Refractive Indices #3 look like?
Nate: It’s only going to be small batches, about 300L, four times a year. They will all be different. We will try to go along with Seasons and Menu changes and hopefully we’ll be doing something fruited in the future.