Print article: Crux Fermentation Project’s In The Pocket

Crux Fermentation Project In The Pocket vertical tasting

I’m behind on posting this print article notice—moving to Sundays instead of Thursdays makes it a bit less convenient to remember to point to these when I’m off the computer on the weekends—but two weeks ago I wrote about Crux Fermentation Project‘s release of this year’s In The Pocket. This [BANISHED] series beer is a rustic imperial saison aged in red wine barrels and 100% fermented with Brettanomyces yeast.

First brewed in 2017, the brewery introduced this year’s version with a special tasting experience that included the 2017 and 2018 vintages. I was invited to the event and sampled all three beers as brewmaster Larry Sidor guided attendees through the pairing, along with small-bite food pairings prepared by executive chef Matt Lindow.

“This is our third year that we have made In The Pocket,” said [Brewmaster Larry] Sidor. “Each year the beer has evolved. The evolution has been mostly brewing the beer at the right time, aging it and then blending the different brews.”

In The Pocket is quite strong at 9.9% alcohol by volume, yet hides the strength well. In the aroma I found a balsamic vinegar note, along with a touch of the signature horse blanket and sour apricot. The flavor is lightly tart and earthy, with some grainy maltiness and a vinous, red wine character picked up from the barrels.

That tasting was a great event and a good format for future such releases, and one I hope Crux brings back. And yes, this year’s In The Pocket is quite good, although the reigning favorite from that vertical tasting was the 2018 version.

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