La Muerta Day 2011

Like last year, I attended the La Muerta release day at Freetail Brewing in San Antonio this past weekend. La Muerta is their Russian Imperial stout, brewed once yearly for release in bottles the first weekend in November and on draught earlier in the week to coincide with Dia de los Muertos.

The La Muerta Label

From Scott’s newsletter (owner of Freetail) about the history and increase in bottle size each year of La Muerta:

“The first batch (2008) was actually released in February of 2009, was a little under 100 bottles and took about a week to sell [...] La Muerta 2009 was the first version to adhere to the traditional release dates, and had a bottle release of approximately 250 and sold out around 10 pm the evening of the release [...] La Muerta 2010 was our first double batch [...] We amped the bottle count to 450 available for sale, and witnessed a sell out in under 30 minutes”

The 2011 release was 750 bottles and I haven’t seen any information (yet) on how long it took to sell out. Everyone was limited to 3 bottles this time, for good reason; one to drink now, one to age and one to trade. I was the 34th person to arrive (just a few minutes before 8 AM) and there were stickers enough for 250+ people.

Then there was the bottle share. This happens at every bottle release of Freetail’s, but people really pull out the big guns for La Muerta day. I had several favorites, I was less inclined to take lots of pictures and write down everything I drank because, honestly, I wanted to drink and have fun. There were also carne guisada tacos provided by Tin Can Tacos that were excellent; the meat was braised in La Muerta.

Of all the beers I tried these stuck out in my mind:
- 2010 Southern Tier Creme Brulee: DUH.
- Founders Blushing Monk: It is classified as a Belgian Strong Pale Ale and is brewed with fresh raspberry puree and uses a Belgian yeast.
- Founders Blushing Monk mixed with Russian River’s Consecration. [GENIUS]
- Jackie O’s Brown Recluse: This is an American Wild Ale, maple syrup is added and it is aged in oak barrels. I tried some Jackie O beers at GABF, but none quite like this. Special Thanks to Josh, who came to get me just for this beer (and let me use his picture)!
- Cascade Kriek: (I’ve had this before, but love it!)
- Odell Friek: (I tried this on cask at Odell during GABF but was let down, the bottle was much better!)
- Bruery Oude Tart: This is a Flemish Red ale aged in red wine barrels for 18 months. Can the Bruery make something I don’t like?!?
- Bruery Tart of Darkness: (the only one I took a picture of!) A sour stout aged in Oak barrels. I haven’t had a chance to try many sour stouts and they have all been a disappointment. Until this. They brewed a stout, threw it in some oak barrels and added their special blend of souring bacterias and yeasts.

I know there were so many more awesome beers, but for some reason, I’m having trouble recalling them ;)

L- Bruery Tart of Darkness; R- Jackie O's Brown Recluse

The Massacre (picture by Randy @ShinerRandB)

After we secured our bottles of La Muerta, we sat down to eat some lunch and drink the awesome beers on tap just for La Muerta day. Naturally, I went just for the sours (there were 8!) for my flight.

first half, L to R: Bandito, Fairy Peril, Figgy Blendito, Atê

Bandito: I was at the bottle release for this earlier this year, love it! It is a sour red aged in retired wine barrels from Dry Comal Creek Vineyards
Fairy Peril: This is prickly pear wit blended with Rye Wit.
Figgy Blendito: A blend of all Figgy Woodn batches (in the picture it is incorrectly labeled), it was more fig than I remembered the Figgy Woodn I tried after the A Perfect circle concert and at GABF, and less sour.
Atê: A lovely American Wild Ale, great carbonation, oak and citrus notes.

2nd half, L to R: Gremlyn, Self Regarde, Brettano-Loctor, Prickly Pear Atê

Gremlyn: This is a chamomile, hibiscus, spirulina Witicus, Freetail’s double rye wit. interesting mix of flavors on top of the wit, not too sour, but a great one-off to try.
Self Regarde: This was by far my favorite of the 8. Caramel, tart cherry and oak notes. Certainly, the most sour of all them.
Brettano-Loctor: Freetail took their Echolocator, dubbed a “Hopplebock”, and added Brettanomyces. Brett doesn’t equate to sour, but rather that earthy, banyard funk flavor. This was one of the most interesting beers in the flight, flavor wise, a funky version of Freetail’s first ever lager.
Prickly Pear Atê: To me, this tasted sort of like one of their chile beers with a tad bit of tartness, very strange combo. May have just been my palate after the massive bottle share.

Can’t wait til next year! … or the next bottle release :)