Situated at opposite ends of the California Trail, pioneering breweries Sierra Nevada and Boulevard have once again embarked upon a journey into the unknown. It was in 2012 that we first convened to craft a beer for SAVOR attendees. And it’s that collaborative effort, aptly named Terra Incognita, which brought us together to relive our collective adventure in 2013—and this time we will release it out into the world.
Earlier this year, Sierra Nevada Head Brewer Steve Dresler and Boulevard Brewmaster Steven Pauwels met in Kansas City to create a blend of three components:Terra Incognita aged in Templeton Rye barrels
Terra Incognita aged in a 2,000-gallon foudre
Fresh Terra Incognita dry-hopped with East Kent Golding
The end result is a, fittingly, earthy beer, celebrating the unique terroir of our two locations. The blend incorporates (roughly) 45% foudre-aged, 30% Templeton-aged, and 25% fresh dry-hopped beer—all aimed at showcasing some predominant oak characteristics with a subtle hint of earthy hops. Then just prior to bottling we added a dose of the wild yeast Brettanomyces, and allowed the beer to age for over three months.
In 1979, Ken Grossman and Paul Camusi built a brewery from dairy tanks, a soft-drink bottler, and equipment salvaged from defunct breweries. Named for Grossman’s favorite hiking grounds, Sierra Nevada has expanded to include not only award-winning ales and lagers, but also the elegant Sierra Nevada Taproom and Restaurant.