This sour ale came to fruition over 22 months w/ secondary fermentation of Brettanomyces & Lactobacillus in a Chateau Montelena barrel. The result is a pop acidity & funk with delicate pear, white grape & oak tannins.
This sour ale came to fruition over 22 months w/ secondary fermentation of Brettanomyces & Lactobacillus in a Chateau Montelena barrel. The result is a pop acidity & funk with delicate pear, white grape & oak tannins.