A really fun way for us to discover new flavor and textural profiles in our beers comes by the way of secondary maceration on whole, fresh fruit after a fruited beer has been produced. What is left as pomace, is recycled back into a new tank, with a fresh blend of barrel-aged beer and left to age again.
Using our foudre beer as the base, we dosed 2nd-use Muscat Canelli grapes, and then a moderate portion of spent peach and apricot approximately 45 days later. After aging, we blended in some additional barrel-aged wild ale for complexity. A fruit melody, tart and refreshing!
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