We aged some of our Wheat Ale with loganberries for two years in a wine barrel with lactobacillus and brettanomyces, then blended the result with some fresh Wheat Ale for a complex, lightly fruity beer.
We aged some of our Wheat Ale with loganberries for two years in a wine barrel with lactobacillus and brettanomyces, then blended the result with some fresh Wheat Ale for a complex, lightly fruity beer.