Cinsault, Pais. Perfect for summer, this chillable red is both light and incredibly complex. It simultaneously gives fruit and forest floor, with bright, pretty aromas and a deliciously soft structure.

Rogue Vines Grand Itata 2021

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Pouring a shimmering hazy gold, the nose is greeted with poignant aromas of creamy mango purée, candied orange, tropical papaya, and under ripe pineapple. BuTuCuP’s delicate mouthfeel accentuates dynamic flavors of juicy apricot, sticky cantaloupe, and pulpy grapefruit with a touch of guava.

Heat 4.5 gallons of brewing water to about 165°F (74°C) to compensate for grain temperature loss.

Heat water

Add crushed grains (pilsner, golden wheat, flaked oats, dextrin, acidulated) to the mash tun. Target mash thickness ~1.25 qt/lb (roughly 1.25 quarts per pound).

Mash at 152°F (67°C) for 60 minutes to develop a soft, slightly dextrinous body that supports juicy fruit character. Maintain within ±2°F.

Perform a mash-out at 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge slowly with enough water to collect ~6.5 gallons of wort pre-boil (adjust to hit target pre-boil gravity ~1.048–1.055).

Bring wort to a gentle boil. Add Hallertau 60 minutes into boil only for a small bitterness (aim ~12–18 IBU). Boil for 60 minutes total.

Do not add whirlfloc or heavy kettle finings (optional 0.25 tsp Irish moss added with 10 min is fine if you want a touch clearer; for haze preservation skip it or use minimal amount).

Turn off heat at the end of the boil and chill wort quickly to a whirlpool temperature of 170–175°F (77–79°C) for hop and fruit thermal extraction.

At whirlpool (170–175°F), add Citra (1.5 oz) and Mosaic (1.0 oz). Let steep for 15–25 minutes, then chill to fermentation temperature (~68°F / 20°C). This extracts aromatic oils that complement tropical and citrus fruit notes.

Sanitize containers for fruit purées. When wort reaches 68°F, transfer to the fermenter, leaving most trub behind. Oxygenate gently to ~8–10 ppm O2 (or aerate strongly for 60–90 seconds with a pump) to support healthy fermentation.

Primary fermentation: Pitch the yeast (one packet of a hazy/ale strain) into the 68°F wort. Add yeast nutrient at pitching. Ferment at 66–68°F (19–20°C) for 3–5 days until vigorous fermentation is underway.

When active fermentation slows (typically day 4–6), prepare the fruit additions. Warm fruit purées gently to thin if necessary and ensure they are free of contaminants (pasteurized or commercially canned purées are recommended).

Add fruit purées to fermenter in stages to preserve fresh-fruit aromatics: add mango purée (32 oz) and papaya purée (16 oz) at the start of secondary (roughly day 4–6). Gently stir or rack beer onto the fruit to incorporate—avoid heavy oxygen pickup.

After 3–4 days on mango/papaya, rack or gently mix in pineapple purée (16 oz), apricot purée (8 oz), and cantaloupe purée (8 oz). Add guava purée (8 oz) with these to contribute guava top notes and sticky tropical sweetness.

Add grapefruit zest (1 tbsp) and orange peel (1 tbsp) in the last 24–48 hours of conditioning in secondary to contribute pulpy grapefruit and candied orange aromas without harsh pithy bitterness. Use only the colored zest and minimal white pith.

Condition on fruit for 5–7 days total (fruit contact can vary depending on desired intensity), then cold crash to near 34–40°F (1–4°C) for 48 hours to help settle fruit solids.

Check final gravity. The yeast chosen should leave a slightly soft, delicate mouthfeel; target FG ~1.010–1.012 for a juicy, semi-sweet finish that accentuates fruit notes.

If kegging: transfer to keg, carbonate to 2.3–2.7 volumes CO2 (moderate carbonation accentuates aromatic lift). If bottling: gently prime with ~4 oz priming sugar and bottle, allow 10–14 days at 68°F to carbonate.

Age for a short time post-carbonation (7–14 days chilled) to allow fruit integration; this beer is best fresh (drink within 2–8 weeks) to preserve vibrant tropical aromatics.

Serve cold (45–50°F / 7–10°C) in a tulip or nonic glass to concentrate aromas. Pour gently to leave some haze and a slight creamy head; smell for creamy mango purée, candied orange, papaya, pineapple, apricot, cantaloupe, grapefruit, and guava as described.

Pilsner malt (light base)

Golden wheat malt

Flaked oats

Light dextrin malt

Acidulated malt (for pH adjustment)

Maltodextrin (for slight body)

Hallertau (4% AA) - bittering

Citra - late hop / whirlpool

Mosaic - late hop / whirlpool

Mango purée (unsweetened)

Papaya purée (unsweetened)

Pineapple purée (unsweetened)

Guava purée (unsweetened)

Apricot purée (unsweetened)

Cantaloupe purée (or fresh blended cantaloupe, strained)

Grapefruit zest (fresh, white pith removed)

Orange peel (lightly candied or fresh, thin peel)

Dry yeast - London Ale / Hazy strain (low attenuation, fruity esters)

Yeast nutrient

Clean brewing water (adjusted to slightly soft, chloride forward)

Irish moss or Whirlfloc (optional - minimal use to preserve haze)

Priming sugar (if bottling) or kegging CO2

Trillium Boat Under Train Under Car Under Plane

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS WIT BEER

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 HIBISCUS ORANGE IMPERIAL WIT

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI TRIPEL ALE

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX SPRUCE TIP SAISON

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Make Trillium Boat Under Train Under Car Under Plane Recipe in just 16h . Pouring a shimmering hazy gold, the nose is greeted with poignant aromas of creamy mango purée, candied orange, tropical papaya, and under ripe pineapple. BuTuCuP’s delicate mouthfeel accentuates dynamic flavors of juicy apricot, sticky cantaloupe, and pulpy grapefruit with a touch of guava.

Trillium Boat Under Train Under Car Under Plane Recipe

Descriptors

Tasting Notes

Food Pairings

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