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Overman Beer

@overmanbeer

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Two brewers from Los Angeles & Upstate New York obsessed with saisons, pilsners, barrel-aged goodies and the occasional hoppy thing.

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It’s a nice long weekend. And we have a new hoppy ale, ‘Age of Unreason’ (6.5%). Age of Unreason was brewed with pilsner, golden promise, and both flaked and malted oats. Hopped and double dry hopped with an embarrassing amount of 3 beautiful hop varietals from New Zealand: Motueka, Nelson Sauvin and Galaxy. Fermented with our favorite low flocculating, incredibly expressive yeast from the great Imperial Yeast at higher than normal temperatures and lower than normal pitch rates. The result is an uber smooth, ultra aromatic, a little over the top hoppy brew. taken in Flemington, New Jersey by @overmanbeer

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We set out recently to develop an ongoing series focused on pushing our comfort zone. Whether that be patience, process, ingredients, or whatever else. We landed on a series dubbed Ubermensch. This is the German word from which our name derives and it seems fit for the project. ‘Ubermensch: Part I’ (6.3%) is our first stab at a spontaneously fermented pale wheat ale.

Part I was brewed with tons of wheat, pilsner, two row and oat malt along with boil additions of buckwheat flour and flaked oats to add more complex sugars. We then transferred the wort to our coolship, allowed it to cool overnight, and sent it off to ferment for 7months. After gravity stabilized, we moved the beer to one of our oak barrels where it spent a couple months before naturally carbonating in bottles for yet another month. This beer is explosive, acidic, funky, unique, and rugged. We couldn’t be more grateful for the air surrounding us and the lessons we’ve learned. Looking forward to getting several batches of this going when the weather turns again. taken in Brigantine, New Jersey by @overmanbeer

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‘Wayfinder’ (4.1%) is our rustic lagerbier.

Wayfinder was brewed with pilsner and a touch of carapils, hopped with both Saaz and Hallertau Mittelfrüh, and fermented with a wild lager strain from the cool people at @bootlegbiology. Once fermentation finished up, we lagered for 8 weeks and slowly carbonated. Notes of sweet bread, crackers, minerals, a hint of spice, and subtle citrus topped with a pillowy froth. Clean as could be. Crispy, as the kids would say. taken in Jersey City, New Jersey by @overmanbeer

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‘Beatific’ (5.9%) is our barrel-aged peach and honey farmhouse ale. Beatific was brewed in January 2019 with pilsner, wheat, spelt and tons of honey from our friends at @thefirfarm. We fermented and aged at ambient temperatures with one of our favorite mixed cultures from @bootlegbiology. After a long ferment, we racked to our Hungarian oak barrel for a couple extra months. From there, the beer was refermented on pounds of sliced peaches until activity ceased, packaged, and conditioned in bottle for a month.

Super acidic, oaky, effervescent and refreshing. A beer we’ve been looking forward to drinking since the winter. taken in Brigantine, New Jersey by @overmanbeer

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‘Trail Beer’ (4.1%) is our mixed fermentation hoppy table beer. This is an ale we dream to one day drink atop a summit in the High Peaks, but the backyard will suffice for now.

Trail Beer was brewed with pilsner, maris otter, golden promise, wheat and coriander, hopped and dry hopped generously with Lemon Drop, Motueka, Jarrylo and Chinook, and cofermented with brettanomyces bruxellenis and an expressive Belgian saison strain. This beer is familiar and refreshing, but carries enough character to make you aware that you are in fact drinking it. taken in Jersey City, New Jersey by @overmanbeer

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Equanimity (5.5%), our barrel-aged farmhouse ale, has developed beautifully in the bottle over the past few months. Bright, bubbly, and just the right amount of tart. by @overmanbeer

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‘Moon Juice’ (4.3%) is our gose-style ale fermented on pineapple, cucumber and jalapeño. This recipe was inspired by a lovely juice dreamt up by the fine folks at @moonjuice
Moon Juice was brewed with pilsner and over 50% wheat, hopped lightly with Cascade, and boiled with pink Himalayan sea salt and coriander. We then juiced pineapples, cucumbers and de-seeded jalapeños and added the concoction to the cooling wort. Once in the fermenter, we pitched a blend of lactobacillus plantarum, brettanomyces clausenii, and a clean ale yeast. After 2 months, we transferred to the keg and blended in a touch of mature barrel-aged sour. This beer is everything we were looking for as the weather finally begins to shift. A real joy to bring to life. taken in Jersey City, New Jersey by @overmanbeer

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In honor of Earth Day, we brewed an inspired batch of saison with whole leaf Cascade hops, along with pounds of hand-picked dandelions and raw wildflower honey, both from Hunterdon County, NJ.
We really wanted all the ingredients to play a role in this beer. Every part of the dandelion was used during the process; leaves and stems were added to the boil for a touch of bitterness and the flowers themselves were steeped in the cooling wort. A couple small additions of Cascade hops were added to manage acid production and compliment the dandelions. When the wort was close to yeast-pitchable temperatures, we poured in 2 pounds of raw wildflower honey. The intention here was to not kill off any living organisms residing in the unpasteurized honey. This will bring the end product to life with microflora unique to the place from which this honey derives. One half of this double batch will rest as is until it’s ready to bottle. The other half will be racked to our Hungarian oak barrel for months to further expose it to the diverse bacteria and wild yeast living in its wood. Stay tuned... by @overmanbeer

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Pellicle porn 😏 taken in Jersey City, New Jersey by @overmanbeer

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‘Space Between’ (5.7%) is our kettle-soured, red wine oak-aged, plum and honey saison. The last of our kettle sour experiments turned out to be a real treat after conditioning in the bottle for 5 months.
Space Between was brewed with a simple malt bill of pilsner and wheat, hopped with just a touch of Amarillo, doused with honey, and then kettle soured with lactobacillus plantarum. We then fermented with a French saison strain and racked to secondary for a month long rest on red wine soaked oak and purple plums. After months in the bottle, this beer really settled into itself. A beautiful red-hued tart saison where the red wine oak pairs seamlessly with the plums and the honey makes it pleasantly dry. taken in Jersey City, New Jersey by @overmanbeer

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‘Anew’ (6.8%, 44 IBU) is our latest hoppy farmhouse ale. We’ve recently been chewing on the idea of transitioning all our hoppy beers away from the “New England” approach and into a more unique, nuanced and yeast-driven world. After coming across some Norwegian kveik yeast, we think we’ve found what we’ve been searching for to make that possible without sacrificing flavor/aroma. Essentially, we can use less hops and get similar results thanks to this expressive strain.
Anew was brewed with a grist comprised of pilsner, white wheat, rye, flaked barley, flaked maize, and oat malt, and hopped generously with Strata, Cashmere, and extremely distinctive Chinook grown in Upstate New York from our friends at Chimney Bluffs Hoppery. We then fermented it at 100 degrees. This yeast tore through the fermentables in less than 36 hours(!) leaving us with a deliciously fruity, citrusy and relatively dry ale bursting with notes of pineapple, mango, and candied orange. Brewed with our main dude @djshuster
Oh yeah, happy national beer day. taken in Jersey City, New Jersey by @overmanbeer

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