Le mur Blends

Differentiation: blackberry addition

Le mur 2017 (Blend No.: 1)

Blend Date: may 30, 2018

Packaging: 75cl
Alcohol by Volume: 6%
Serving: 45-55F         
Cellaring potential: 5-30 years

Ingredients: air, water, pilsner malt, raw wheat, 2009 sterling hops, NJ blackberries

Élevage: spontaneously fermented and matured in a 500L french oak chardonnay puncheon for fifteen months, racked onto whole frozen (thawed) blackberries and allowed to referment in stainless steel. after two months a lesser volume of spontaneously fermented golden ale aged for eight months in french oak was blended into the stainless tank, where the blended beer macerated on the blackberries for another six months (a total of eight months). an average of twenty-one months at bottling
Fruit.: NJ blackberries (frozen, thawed)
Further Reading: Jean-Paul Sartre’s The Wall

Accolades: Hop Culture Best 15 Beers of 2018

Le mur 2018 (Blend No.: 2)

Blend Date: february 21, 2019

Packaging: 75cl
Alcohol by Volume: 6%
Serving: 45-55F         
Cellaring potential: 5-30 years

Ingredients: air, water, pilsner malt, raw wheat, 2009 sterling hops, NJ blackberries

Élevage: spontaneously fermented in neutral oak puncheons, refermented with south jersey blackberries in a french oak 350L barrel, and separately refermented with north jersey blackberries in stainless steel, before blending together
Fruit.: fresh whole ripe NJ blackberries
Further Reading: Jean-Paul Sartre’s The Wall

Dosage: NJ blueberry honey

Accolades: VinePair Best 50 Beers of 2019

Le mur - rum 2018 (Blend no. 1)

Blend Date: september 3, 2018

Packaging: 375ml
Alcohol by Volume: 6.5%
Serving: 45-55F         
Cellaring potential: 5-30 years

Ingredients: air, water, pilsner malt, raw wheat, 2009 sterling hops, NJ blackberries

Élevage: spontaneously fermented and matured in a 500L french oak red wine puncheon for eighteen months, racked into a single rum barrel with whole blackberries and allowed to referment for two months before racking and bottling from gravity
Fruit.: NJ blackberries (fresh, grown without pesticides)
Further Reading: Jean-Paul Sartre’s The Wall

Le mur Grand Cru 2019 (Blend No.: 3)

Blend Date: april 14, 2020

Packaging: 75cl
Alcohol by Volume: 6%
Serving: 45-55F         
Cellaring potential: 5-30 years

Ingredients: air, water, pilsner malt, raw wheat, 2009 sterling hops, NJ blackberries

Élevage: brewed in the fall of 2016, spontaneously fermented in neutral oak chardonnay puncheons, refermented with south jersey blackberries in a french oak 350L barrel (reused after thorough cleaning from Le mur 2018), racked off of fruit after five month maceration, 40 months old at bottling
Fruit.: fresh whole ripe NJ blackberries
Further Reading: Jean-Paul Sartre’s The Wall

Le mur 2020 (Blend No.: 4)

Blend Date: october 2, 2020

Packaging: 75cl
Alcohol by Volume: 6%
Serving: 45-55F         
Cellaring potential: 5-25 years

Ingredients: air, water, NJ pilsner malt, NJ raw wheat, 2016 mt hood hops, NJ blackberries

Élevage: spontaneously fermented in neutral oak puncheons, refermented with south jersey blackberries in stainless steel with regular punchdowns for four weeks, racked twice from gravity, 21 months old at bottling
Fruit.: fresh whole ripe NJ blackberries
Further Reading: Jean-Paul Sartre’s The Wall

Le mur 2021 (Blend No.: 5)

Blend Date: September 28, 2021

Packaging: 75cl, 1.5L
Alcohol by Volume: 6%
Serving: 45-55F         
Cellaring potential: 5-25 years

Ingredients: air, water, NJ pilsner malt, NJ raw wheat, 2016 mt hood hops, NJ blackberries

Élevage: spontaneously fermented in a single neutral oak ex-Chardonnay puncheon, refermented with south jersey blackberries in stainless steel for two months, 31 months old at bottling
Fruit.: fresh whole ripe NJ blackberries
Further Reading: Jean-Paul Sartre’s The Wall