The Mary and the Angel is a captivating craft beer developed by the innovative brewers at The Bruery in California. This complex and intriguing beverage is a part of The Bruery's Proprietary line-up, known for its unique and artfully crafted brews. Let's delve into the art and science behind this fascinating beer.
The Mary and the Angel is a Sour Wheatwine, a class of beer that combines the rich, robust characteristics of a wheatwine with the tart, complex flavors of a sour beer. This blend results in a unique tasting experience that's both challenging and rewarding for the palate.
The Art of Brewing
The creation of Mary and the Angel is a testament to The Bruery's commitment to traditional brewing methods and experimentation. The base beer is brewed using a time-honored method, then aged in bourbon barrels for an extended period, allowing the flavors to develop and intertwine.
The addition of Lactobacillus and Pediococcus bacteria introduces the sour component, converting sugars into acid over time. This delicate balance between wild yeasts and bacteria makes each batch an artisanal masterpiece, with subtle variations adding to its allure.
Barrel-Aging Process
At the heart of Mary and the Angel's unique profile lies its extensive barrel-aging process. The base beer is aged in bourbon barrels, absorbing the complex flavors of vanilla, caramel, and oak, creating a rich, smooth foundation.
The barrels, previously used for aging bourbon, further enrich the beer with residual spirituous notes and a subtle smokiness. The interaction between the beer and the barrel is a dance of flavors, resulting in a harmonious blend that's greater than the sum of its parts.
The Souring Process
The introduction of Lactobacillus and Pediococcus bacteria adds another layer of complexity to Mary and the Angel. These bacteria consume sugars and produce lactic acid, providing the beer's tartness. The process requires skill and patience, as controlling the acidity level is crucial to prevent the beer from becoming too sour.
The souring process is an art form, much like a chef preparing a delicate dish. It requires a keen sense of timing, a sensitive nose, and a good understanding of the ingredients. The addition of fruit or other flavoring agents can further enhance the beer's complexity, creating a symphony of flavors.
The Angel's Touch
As the beer approaches its final stages, it's blended with other sour beers and aged further to create a cohesive balance between the sweet, rich flavors of the wheatwine and the tart, acidic notes of the sour beer.
The final product, Mary and the Angel, is a beer that challenges the status quo, pushing the boundaries of what a beer can be. It's a testament to The Bruery's commitment to crafting unique, unforgettable brews.
Fruity Variations
In true Bruery fashion, the Mary and the Angel series also features fruited variations, which add another dimension to this already complex beer. The inclusion of exotic fruits like passionfruit, pomegranate, and plum creates entirely new flavor profiles, each one a unique masterpiece in its own right.
These fruited variations are not mere infusions; they're careful integrations that complement the original beer's rich, tart profile. They highlight the versatility of The Bruery's craftsmanship and their ability to create something new and exciting from an already complex base beer.
Savoring Mary and the Angel is an experience in itself. It's a journey through the skill, artistry, and passion that goes into every bottle. It's a challenge to the palate, a conversation starter, and a testament to the craft of brewing. Whether you're a seasoned beer enthusiast or a curious newcomer, there's always more to discover in the world of craft beer. So, why not start with The Bruery's Mary and the Angel?