This is a unique wheat beer which is first fermented with Belgian yeast, then later with our proprietary wild yeast and bacteria culture. The initial fermentation takes place in a stainless steel tank for 6 months, then is transferred to wine barrels to age and mature for another 6 months. This extended aging process (and of course, the Brettanomyces) allows it to become just slightly piquant sour. This is a wonderful session beer for those of the “sour and funky” persuasion.
Style: Brettanomyces Wheat Beer
Barrels Used: Locally sourced wine barrels
Yeast or Bacteria Used: Belgian (Brother David’s) yeast, Brettanomyces, Lactobacillus
Length of barrel-aging: 6 months stainless, 6 months wood.