Beer Wine Hybrid-8.74% ABV-Golden and Red Sour Blend
Along with our strong affinity for enjoying great wines, we also enjoy integrating wine-making techniques into our sour/wild ale projects. A popular technique for generating complexity and deeper color extraction in certain grapes is carbonic maceration - for us brewers, it presents as an exciting avenue for experimentation.
Cabernet Franc, one of our favorite grapes to work with, transforms wholly after a lengthy carbonic maceration process. The thick skin expels rich inky color and luscious dark berry flavors, highlighting the intense Bordeaux qualities so revered. For these grapes we chose only the best barrels from the cellar, particularly Flanders-style Red Ales and Golden Sour, for the secondary fermentation. During the early days of contact with the fruit, we executed twice daily punchdowns to ensure as much contact with the berries as possible to pull color and flavor. After approximately 45 days of contact, we transferred the deep purple liquid to neutral oak barrels for aging and clarification.
When it was time to package, we pulled the only barrels we produced and bottled with a healthy dose of carbonation for a full-bodied, explosive experience. Rich in blackberry and currant, with characterful notes of anise and cascara, the acidity provides balance and structure to wide tannin and firm oak. It is special, yo.
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