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I craft recipes for extraordinary beers. No foolin' - extraordinary. Then I brew a pilot batch, you know, just to prove them out. BCT BFU is a recipe for lots of black malts (roast) and lots of dank hops, cradled in an Oatmeal Stout backbone for balance. And it works - very well.

In a small operation like Beancurdturtle Brewing, everyone (that would be me) has many functions. Brewing, bottling, corresponding with Craft Brewery collaborators, labeling...

Right... Labeling. In this photo you can't see the witty description "Roasty as hell, bitter as a bad breakup, cradled in dark malts and lucious mouthfeel."

The Art Department misspelled "luscious". I'd fire them all, but it's me. *sigh*

Cheers,
=BCT=

BCT BFU, by Beancurdturtle Brewing
BCT BFU, by Beancurdturtle Brewing

BCT-88

Here's a nice blog post from my buddy Scott Bennett, one of three co-conspirators including Shawn Olsson, in QuadFest 20I3. I already brewed BCT Quad 2014 for QuadFest 2014. Nice celebration of the style Belgian Quadrupel - 10 great local brewers and 10 great quads. Check the link
http://www.snbbrewing.com/2014/01/quadfest2013.html

Daniel pours a bit of BCT Quad 2013 for Mike Neice.
Daniel pours a bit of BCT Quad 2013 for Mike Neice.

 

BCT-88

I brew a Belgian Quadrupel style at the beginning of every year, then bulk and bottle condition the beer for months. It's not a pilot batch to scale up, but a personal brew for a special treat for me and friends at the end of the year. I choose a commercial Quad as inspiration, and brew a similar beer - learning from the experience. The inspiration Quad this year is from La Trappe. I chose the La Trappe Quad mostly due to influences on my trip to Spain with Sublime Imports to brew with two craft breweries.

One of the breweries I worked with was Mateo & Bernabé & Friends. They make a really nice Belgian Dark Strong Ale called Santiago brewed with the T-58 yeast strain from Fermentis. This surprised me as most beers made with T-58 accentuate the dry and pepper characters of the yeast - but this beer expresses delicious fruitiness and caramel richness.

I also had the opportunity to try La Trappe's Dubbel, Tripel, and Quadrupel side by side while in Spain. I picked up characters very similar to what I'm familiar with from the Fermentis T-58 yeast strain. Since I enjoy La Trappe, and I also like working with T-58, I decided this year's BCT Quad 2014 would be similar to La Trappe, and brewed with the T-58 yeast strain.

Set up the pilot system on a warm winter morning.
Set up the pilot system on a warm winter morning.
Profiling the water to be similar to the region where La Trappe is brewed.
Profiling the water to be similar to the region where La Trappe is brewed.
Color, aromatics, and body characteristics are tuned with Belgian Candi Syrup and Beet Sugar.
Color, aromatics, and body characteristics are tuned with Belgian Candi Syrup and Beet Sugar.
Mrs. Beancurdturtle told me to stay hydrated. What better than a session Saison?
Mrs. Beancurdturtle told me to stay hydrated. What better than a session Saison?
The boil begins, the color is perfect, and wonderful aromas fill the brewzaster area.
The boil begins, the color is perfect, and wonderful aromas fill the brewzaster area.
Fermentis Safale T-58. Wonderful yeast - when you know how to manage it.
Fermentis Safbrew T-58. Wonderful yeast - when you know how to manage it.
Starting gravity of 1.090 is a  little higher than planned, but that's not a bad thing for this Quad.
Starting gravity of 1.090 is a little higher than planned, but that's not a bad thing for this Quad.
Four hours after the wort and yeast are in the fermenter, zillions of tiny bubbles from the active yeast are already building kräusen.
Four hours after the wort and yeast are in the fermenter, zillions of tiny bubbles from the active yeast are already building kräusen.

 

BCT-88