A little Lando learning for ya.
Lando is Rob's biere de raison d'etre, his concept album, his play toy. The base stays relatively the same: sometimes the grains change, sometimes it has plenty of aged hops, sometimes only a little. The real thing that sets Lando apart, however, is in during aging and blending. Each successive batch is aged in different types of barrels, or on different fruit (1st, 2nd or 3rd use), or made specficially to highlight the constantly evolving mixed culture which makes Lando, Lando. The final stage is to blend in fresh beer before naturally carbonating in bottles or kegs.
Here are the deets on the blends we've done so far, so you can follow along the story which takes place in a galaxy far, far away:
Lando (A) is what started us all in this mess. Beautifully balanced; soft oak, bright funk, cheesy hops.
Lando (C) was aged in Chardonnay barrels from sunny California. In this version, our classic house Saison character blends with a more prominent barrel character, providing an oaky complexity.
Lando (VB) contains a small amount of Lando (A), blended with fresh saison and then matured with mixed field berries harvested from Steckle Heritage Farm. Secondary fermented with a mixed Brett culture from Omega Labs.
Lando (RS) is a blend of two California Chardonnay barrels. One barrel was showing off a little more funk, while one was developing a delightful acidity. Together, with some fresh saison, they are a perfect balance of barrel/oak, with the house saison character.
Lando (PPP) is a blend of three batches of our Lando base. The first portion was open primary fermented on halved peaches, including their pits, including daily punchdowns to encourage maximum extraction. The second portion was aged in second use gin barrels and then matured on peaches, and the third is fresh saison fermented in stainless. (PPP) showcases our base house saison character, with the added fruity complexity of many uses of peach.
Lando (AB) is a blend of two neutral oak barrels (4th use gin, and 3rd use wine to be exact). This blend accentuates the Lando culture of yeast and bacteria in its truest form. You can expect a combination of aromas/flavours from blue cheese, parm rind, earthy/hay, citrus all in one happy, funky family.
Lando (W) is a blend of California Chardonnay barrel aged Sour saisons, dry hopped with Wakatu and Willamette. Citrus, wildflower & floral notes from the hops combine with a slight oaky richness and the quintessential Lando funk.
Lando (F2) was pulled from a second use (stay with us, there's a theme here) Chardonnay oak barrels. We split it in three and sat it on second use strawberries, blackberries, and plums individually. We then blended all three together with some fresh saison just before bottling. The result is by far the fruitiest (read: least Lando) blend yet. The saison character takes a back seat to a round, juicy fruit profile. If you're a fan of our barrel aged fruited sours (G. Lite Foote & Ain't No Sunshine), this blend is for you.
Lando (SZ) is a batch of Lando that accentuates Czech Saaz hops. The base of this beer is a blend of two neutral oak barrels, one aged on golden plums, and fresh lando. The three were blended together and then dry hopped with Czech Saaz, at the rate we use in our pale ales. The herbal, tea notes of the hops give a juicy kick to the saison character.
Lando (PHD) is a blend with a high percentage of barrel aged saison aged on Niagara golden plums. It was then blended with fresh saison before packaging. The plums give a zippy acidity and tannic texture that makes this one of the most mouthwatering Lando's to date.
Lando (PB) means Puncheon Blush (or Panic Buy?). 90% of this batch is Lando co-fermented with Zinfandel Blush must and aged in fresh French Red Wine Puncheons. This batch of Lando is very close to our “A” series which are all meant to solely express the house culture that is Lando. There is a very pleasant grape and stone fruit addition to the base expression of Lando. I am not classifying this as a grape ale but a blush blend of Lando.
Lando (AC) is the third neutral oak batch of Lando to be released to date. It offers up a pronounced acidity that works well and brings out big stone fruit notes. The finish is fresh and clean, but will develop nice funk as it ages. Batch AC is a blend of three different barrels, all on their third use, meaning that pre-existing flavours have been stripped to allow the house culture to shine through. As always, a small portion of fresh Lando was blended in to liven up the Saison notes.
Lando (NZ) spent 12 months in second-use California Chardonnay barrels. It was aggressively dry hopped with NZ Wakatu and Waimea hops, then blended with fresh sour Lando. In this version of Lando, the New Zealand hops come out very tropical and sweet, with accents of melon and papaya.
Lando (CE) used heavy Tettnang hop additions on brew day. It was in neutral oak barrels for 12 months and then spent time on a second-use Simcoe dry hop. This blend has a healthy portion of fresh bitter Lando in it as well. Batch CE has a solid saison character that plays well with the bittering component of the Tettnang. It offers light tartness that plays well with the hop-forward component; the marriage of sour and bitter is not an easy feat. Very close to the “A” batches of Lando, which are a neutral sour, this has a much punchier hop component.
Lando (NK) This was the second of three blends to be released inspired by an American brewery in Texas. This is not remotely a clone beer, but a tip of the hat to the inspiration we found in our pint glass. The majority of this blend was aged for 13 months in second use red wine barrels. The fresh component came from two batches of Lando, one heavy with Saaz and the other heavy with Tettnang, both used on brew day (not dry hopped). The nose on this batch has a light Lando funk mixed with pears and tangerine. The acidity is well-rounded and soft, playing nicely with a mandarin orange note on the finish. This batch is ready to drink but will cellar beautifully.
Lando (JK) This version of Lando is the third in our series of beers inspired by a beloved Texas brewhouse (Batch NK and Space King being the others). Aged in neutral oak barrels for fourteen months, it was then blended with fresh Saison that was brewed with American Cascade hops before being dry-hopped with fresh Centennial. Part of the blend was also aged on a second-use Simcoe dry hop. This batch, which may well be the best of the year, offers well-balanced acidity and a bitter finish.
PAST BOTTLE RELEASES
Looking for more details on another beer we've brewed? These are all of the beers we've released in bottles. If you can't find what you need here, please email us and we'll try to track down the details for you.