@hillfarmstead Biere de Norma BATCH 3: Garde’ing That Northern France Swagger By Way of Vermont

You might remember waaaayyyyy back in 2012, I reviewed the first batch of norma, that 180 bottle pre-Ann baller

AND THEN

I opened a batch 2 Normaa and was all pussy hurt because it wasn’t as lactic or tasty as b1. It toed the traditional BdG style guidelines and that isn’t necessarily my go to stroke material for that realm of beers.

BUT THEN FUCKING BATCH THREE CAME OUT

That top-down lighting makes everything look turbid.

That top-down lighting makes everything look turbid.

So what the fuck is happening with old Norma these days? Well it is much of a Goldilocks approach, more tart than b2, but more akin to traditional Biere de Gardes than that puckering b1. If b1 is cuddling up close to the AWA section and b2 was laying in bed with Northern French BdG’s, then b3 is somewhere in between, hanging down from the top bunk breathing hard and making both feel uncomfortable.

I still prefer batch 1, but this is a vast improvement over b2, and one of the most unique entries in the HF catalog of top tier saisons. It is not quite the acidic american wild that most bitch tickers favor these days, but it isn’t the earthy metallic biere de garde you might be expecting. Awesome cherry, red grape and merlot oak interplay with a beer that is highly drinkable without fucking your gumline like a Flanders Red. One of the best examples in the underserved BdG realm, certainly.

This is an old style but Vermont is keepin it sexy.

This is an old style but Vermont is keepin it sexy.

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2 thoughts on “@hillfarmstead Biere de Norma BATCH 3: Garde’ing That Northern France Swagger By Way of Vermont

  1. Only a five gallon cooler mash tun huh…not surprised since you also ferment in a bucket so it just proves your doing it to sound cool to friends and family and coworkers (if you have a job or friends, i think last time i left a comment you still didnt have either). Maybe when you upgrade to a 10 gallon mash tun you can gain some respect in the actual community as for me i’ve been mashing in a ten gallon for years and have a ton of batches under my belt. i hope one day you can realize this is a hobby that you do for fun and not for bragging rights like your beer ticking obsession. Okay thank you

    Mike

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