Surly’s anniversary beers have always been about challenging ourselves. Technique, equipment, processes, capabilities. It’s a celebration of what we’ve learned over the years and sharing the results.
Even with that in mind, Eighteen is a lot.
Surly Head Brewer Ben Smith’s favorite beers tend to be funky, Belgian, or both. That inspired him to take a swing at his own Belgian-style beer for our 18th anniversary, using wild yeast, dry-hopping, virgin oak, stainless steel, and time.
In the fall of 2023, Ben brewed a Golden Strong Ale.
Then, he did a split secondary fermentation.
He pitched half the tank with Brettanomyces Claussenii yeast.
He pitched the other half with Brettanomyces Brux yeast.
He aged them on those wild yeast strains for months in the stainless.
PLEASE NOTE: WE’RE ABOUT HALFWAY DONE. TAKE A BREATH, WALK AROUND AND STRETCH IF YOU NEED TO.
Then he took about 15% of the beer and aged it in virgin oak.
Then he blended all three back together this spring.
Then he dry-hopped it on Saaz hops.
Then he pasteurized it to stop fermentation and lock down the flavor profile.
But other than that, it’s pretty simple and straightforward.
The finished product is an absolute gem, with notes of white wine, berries, oak, leather, and honey. We think you’ll agree it was worth the effort.
The path Eighteen traveled mirrors our 18 years of brewing, instigating, and making something worth seeking out, sharing, and savoring. Thank you for taking that journey with us.
