The Beer
Barrel-Aged Raisin Bread
Barrel-Aged Raisin Bread
Brett Soured Ale
Brett Soured Ale
Tasting Notes:
This brew started 2 1/2 years ago with Pumpkin Peach Brown Ale in Whiskey Barrels. After aging for 9 months we added the wild yeast Brettanomyces in September 2018 and soured it in a grundy for an additional 13 months.
The result is an easy-drinking dry ale with a light fizziness (like a celebratory glass of Champagne) subtle fruit tartness, and the unmistakable aroma of fresh baked raisin bread.

Statistics:
ABV ~8.1%
IBU 40
SRM 20
OG 16.9
FG 2.1
