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*
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.