Levain & Entremet: Our Collaboration with Hudson Valley Brewery
On Friday, October 11th, we traveled south to Beacon, NY to attend the release of Levain and Entremet, the beautiful new brews born from our collaboration with the true artisans at Hudson Valley Brewery.
Our collaboration began nearly two years ago, when we handed over approximately 400 pounds of our day-old Certified Organic Nine Mixed Grain Bread to the brew masters.
Levain
Those day-old loaves were mixed with a mash of local 2-row, raw red winter wheat, einkorn, raw oats, and flaked corn. The soon-to-be Levain was fermented with the Brewery’s house culture of wild yeasts and souring bacteria, then aged in barrels for almost a year. While resting in barrels, this Sour Farmhouse Ale underwent a long, secondary fermentation with our sourdough culture.
Entremet
Inspired by the Entremet, one of our beautiful Fall pastries, the team at Hudson Valley Brewery created a delightful and complex Pastry-Style Sour IPA. Entremet (the beer) was brewed with cranberry and apple purée, heaps of brown sugar, white chocolate, and vanilla beans, and hopped with Mosaic and Belma.
Our work with the good people at Hudson Valley Brewery has resulted not only in these incredibly special brews, but truly celebrates our commitment to the planet by using locally-grown grains and day-old bread that may have otherwise seen the compost pile.
Levain, Entremet, and special edition tote bags are available at the Brewery for a limited time.
Photography by Patrick Capriglione and Matt Petricone; label art by Evan Cohen