Late last Friday night, I received a text message from Russ: “Did you get Splinter Gold? [It was] released at Tröegs today.” In disbelief, I thought Russ was pulling a fast one at first. Surely Tröegs would give more notice when releasing such a widely anticipated beer. After all, this was the first time the brewery would be releasing a Splinter series since its move to Hershey. It wasn’t until I saw this tweet that I knew it was the real deal. I showed up Saturday morning just before opening to ensure I got myself a bottle and a taste of it. The limit was one bottle per person, per day, but the allotment was split between the store and the tasting room. This meant you could drink one on-site and take one home for later. Thankfully, I got to split a bottle with some new friends I met in line instead of having to burn through a whole bottle by myself.

The transformation of Splinter Gold has been a slow rest in oak wine barrels dosed with brettanomyces. During a two-year aging period the horsey flavors of the brett combined with the Westmalle yeast used during primary fermentation create a complex blend of flavors. Bone-dry and 10.8% abv, Splinter Gold is highly carbonated. The primary yeast falls to the bottom of the bottle. Brett forms a pellicle on top of the beer during bottle aging. Best to give a slow pour as to not rouse the yeast and serve at 55°F in a chalice.

Without further ado, here is my thoughts about the beer.