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Mas Mas (1.5L Magnum) – Limit 1

$40.00

Farmhouse Ale w/ Late Harvest Masumoto Stone Fruit

Menos Mas and Mas Mas are the 2nd and 3rd releases in a three part series which began with Mas earlier this year. These beers began as a really simple mixed culture farmhouse ale that we added Late Harvest Masumoto fruit to the primary fermentation of. After a few months we took half the batch and aged it on the spent fruit from Mas, which became Mas Mas. The other half went onto the spent apricots from our anniversary beer, Seconds, and became Menos Mas. Then for fun, we bottled Menos Mas in only 375ml bottles, Mas in 750ml bottles, and Mas Mas exclusively in 1.5L Magnum bottles!

You can read more about these beers and the processes we used to make them in an article Kevin wrote for the February issue of Beer Paper LA (text from the article is also copied below). Cheers!

4.3%

1.5L Magnum bottle (limit 1)

 

“My journey with the iconic heirloom peaches and nectarines of Masumoto Family Farms began in 2014, when I was lucky enough to snag a few boxes to experiment with in some home-brewed sour beer. This will be the fifth year of using their fruit and we’ve grown from a few dozen pounds to over a thousand for our brewery/blendery, Cellador Ales. My admiration for the farm and its fruit is evident after considering that twelve bottle releases in our first sixteen months of operating were made with Masumoto fruit, including a collaboration with the amazing people at Homage Brewing called Fleur de Masumoto. We’ve also participated in beer dinner pairings focused on Masumoto fruit and beers at Craftsman and Abnormal/Cork and Craft.
The story of this farm and the small family that care for it is deeply inspiring. The proprietor, David (Mas) Masumoto, is the definition of everything I envy. His passion, love, and dedication to the quality of his stone fruit should be a guide for all artists and entrepreneurs (Personal note: You should absolutely read his award winning book, Epitaph for a Peach). In the late 1980s, amid the boom of mega farming with it’s dull tasting but visually appealing long shelf life food, Mas was struggling, and called a bulldozer to remove the trees his father had planted 20 years earlier. But when it showed up he had a change of heart, and decided to keep the trees after all. Mas once told me that at their lowest point, the boxes they shipped peaches in were worth more than the fruit itself. Slowly, high end restaurants and markets were pushing back, and this tiny 80 acre farm was becoming famous. Today, I think it’s no exaggeration to say that the Masumoto peaches and nectarines are considered the best in the world. During the summers, my wife Sara and I visit the farm on two weekends to participate in their adopt-a-tree program, and hand pick some fruit for our beers. At the beginning of each day, Mas picks a peach from the nearest tree and squeezes it in his hand, whereby it instantly turns to sticky juice. Biting into a fresh picked Le Grand nectarine in the dusty shade of short and gnarled fifty year old tree, the fruit melts and explodes. The sad and hard specimens of local store bought nectarines hardly deserve the name.
Our good friend Chris Quiroga has sourced Masumoto fruit for a handful of the best sour breweries throughout California for the last nine years, and last year for breweries as far as Oregon and Florida. Mas likes to joke that 20 years ago they used to sell the majority of their product to be made into baby food, and now all those babies have grown up to be peach and nectarine crazed brewers. Every year David Mas never seems to get over the oddity of his fruit being so popular in the beer community. At the farm, on our lunch break, we sample for him the latest releases from each participating brewery, and leave him bottles to show off to friends. For a while he’s been brainstorming ways to change how they grow and care for some trees specifically to enhance the flavors for beer. This last season he came up with the idea of “late harvest” fruit. He’d pull some fruit off a few trees earlier than usual, and leave the remaining sparse fruit to absorb more focused love and nutrition from the tree and soil, and stay on the branches a bit longer than usual. The result was a peach who’s skin was a deep crimson red, almost like an apple. Instead of the usual red blush spots, the whole fruit was blush. The flesh was equally impacted. Blood red spirals emanating from the skin towards the pit; when cut in half the patterns were reminiscent of galaxies. We were honored to be one of two breweries to receive this fruit in a few different varietals, along with Craftsman brewing who was one of the first to be involved with the farm years ago.
Chris and I brainstormed how to use the fruit in novel ways. First, we added some late harvest fruit to a mixed culture farmhouse ale in Brettanomyces infected Malbec barrels from a central California winery. We processed the fruit as minimally as possible, un-rinsed and roughly cut just enough to squeeze into a barrel. We even added the pits to the beer, which we hadn’t done before. The juice of the fruit was so dark that it even turned the beer a pinkish color, which mostly faded after a few weeks. These two barrels were aged for a few months and packaged in 750ml bottles. I decided to call the beer Mas. It was a dedication to my farmer friend, but coincidentally it also means “farmhouse” in French.
We also did a second experiment with the fruit. We, and most breweries, always add fruit to a beer at the very end of the process when it’s basically ready to package. So to change things up, we added some late harvest peaches and nectarines into barrels during primary fermentation on a really light and simple saison base with our house mixed cultures. This was aged for a few months, then a portion was transferred onto the spent fruit from Mas in the Malbec barrels, and the other half was transferred onto some spent apricots from our anniversary beer, Seconds. The latter was packaged exclusively in smaller 375ml bottles and called Menos Mas, while for former was bottled in 1.5 liter magnums as Mas Mas. For a while I’ve wanted to do a release only in large format bottles. The idea is for Mas Mas to be a family style beer, shared with a meal around the dinner table. We’ll release these beers on our website in February and March. Then we’ll have Fleur de Masumoto blend 2 in April or May, and by that time the winter dormant and barren trees will have budded new life, and the next iteration of this journey will begin anew.

Kevin Osborne is co-owner and blender of Cellador Ales in Los Angeles, Ca. As long as the stone fruit is available to him, he plans to never use peaches & nectarines from anywhere other than Masumoto Family Farms.”

 

Magnums are 1/per person per brand, and 1 magnum per person overall. Please do not purchase  more than 1 magnum. If you purchase more than 1 magnum, your order will be canceled and refunded.

 


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA.

You can be exposed to BPA when you consume foods or beverages packaged in these containers.

For more information, go to: www.P65Warnings.ca.gov/BPA.

GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

Must be 21 to purchase.

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  • Description

How it works:

All orders automatically default to hold at the brewery until you coordinate pick up, or choose to ship. (Keep reading!)
Buy and ship one bottle at a time, or we’ll hang on to your purchased bottles and will ship only when you want (as long as your order complies with out hold policies for non-members and members)! Non-members have 90 days from the date of purchase to coordinate pick up or shipping, and members have until March of the following year. If you order hold time expires, your order will be forfeited without refund. It is up to you to track your order’s hold time.
Ready to ship? Simply buy the proper shipping box at checkout, and we’ll ship your orders (past and new) all at once.
Shipments are dropped once a week every Tuesday for the week prior. Shipments are made overnight, and will be delivered the Wednesday after they are shipping.
For regular bottle purchases (750ml and below) you can build a box to make shipping most cost effective for you! Just simply purchase a general shipping box (or however many you need!) when you are ready to ship all the orders being held at the brewery. Each general shipping box holds up to 12 items, so be sure to purchase the correct amount of boxes you need in order to ship all of your orders. Orders will not be split. Merchandise can be included as an item in your general shipping box if you’d like.
For merchandise only orders that you would like shipped, please purchase the merchandise only shipping box. Merchandise is shipped for a flat rate of $6/box for up to 12 merchandise items.
For magnums you would like shipping, please purchase a Magnum Shipping Box for each magnum you would like shipped. Magnums will not be included in general shipping boxes. It is a flat rate of $10/magnum to ship.
In order to pick up your order at the brewery, please email Info@celladorales.com to coordinate pick up. A week notice is appreciated, but not required.

Find out more information here on our shipping & pick up policy.

In summary:
Step 1:
Shop and add your product(s) to your cart!
Step 2:
Your orders automatically default to “hold at the brewery”, unless you purchase a shipping box. We’ll hold on to your bottles until you’re ready to pick up or ship. (90 day hold policy for non-members, March of the following year (from their membership year) for members.

Ready to ship? Add a the proper shipping box to your cart BEFORE you check out if you’d like us to ship your lot.

This applies to Syndicate bottles and non-Syndicate bottles as well as merchandise.

Step 3:
Check out, whether or not you have purchased ship

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Craft brewery producing unique and exceptional ales that are 100% oak barrel-fermented using high quality local and organic ingredients.

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