A blend of foeder and barrel fermented sour ales. This blend is very tart, mildly funky, and fruit forward with rich aromas of lingonberry and sweet plum. The flavour is similar, but with the addition of oak and a long-lasting sour finish.
A UNIQUE BLEND
75% of this beer was blended in from five red wine barrels. Three American oak, previously housing Cabernet Sauvignon, and two French oak, previously housing Syrah. This beer’s wort was produced using German Wheat and Munich malts, and Canadian Pale malt. The wort was inoculated in primary with Lactobacillus and Saccharomyces, then transferred to barrels where three different strains of Brettanomyces completed the secondary fermentation over the course of nine months. During this time, this beer became very acidic and picked up strong vinous red wine notes from the porous wood of the barrels.
The remaining 25% of this beer was blended in from our foeder. The wort for this portion was produced using German Pilsner, Wheat, and Vienna malts. This wort was then foeder fermented using a diverse blend of microbes including Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and Lachancea derived from grape skins. This beer started very tropical with intense notes of pineapple, then mellowed into a citrusy, lightly sour beer with mellow funk and heavy spiced oak. This portion of the blend contributes the majority of the oak and balances the intense acidity of the barrels.
Once combined and racked onto the lingonberries and plums, this beer aged into a highly acidic, but balanced, fruit forward beer.