2 O'Clock Tasting:
Gisberga
Up in the mountains of Aragon, Spain, lies a brewery whose origins begin in the United States. Ferran Ferrer Escola, Brew Master for Gisberga Brewery, began his love affair with beer while studying eonology (wine and winemaking) in California. After years of experimenting with his own brews and even designing his own specialty brewing equipment, he opened Gisberga on the momentous date of 11-11-11.
Using grain and yeast native to Aragon and the pure water flowing from the Pyrenees Mountains, his flagship beers, a farmhouse wheat (Trigo) and a Porter (Porter) are traditional beers with a one of a kind, purely Aragonese twist.
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Trigo
4.8% ABV
A farmhouse wheat, Trigo is a lovely beer perfect for summer time drinking. It pours slightly hazy, but then gives way to a clear yellow with with a fluffy white head. The nose features fruity aromas like banana and orange peel with a nice hint of pepper. With a hint of yeast, this one tasted sweet and slightly tart with a savory finish.
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Porter
4.8% ABV
Gisberga's complex porter poured a deep, dark brown, reminding us of root beer with big active bubbles and no head to speak of but a thin layer of frothy surface bubbles. Scents of chocolate, nuts, and sweet cream are present on the nose and reminded us of chocolate covered raisins. Slight aromas of coffee and licorice were also present. The palate captured deeply roasted coffee, cocoa, and a slight acidity with a dry finish.
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