EverythingNow

We started with a complex malt bill, added blueberry puree to primary fermentation, then transferred the beer into a red wine barrel with 120 pounds of whole blueberries for secondary fermentation and extended ageing.
Many barrel aged sours have a funky wild yeast (brettanomyces) character which we love, but for this particular beer we wanted to create a very wine-like beer so we took careful measures to keep this as "clean" a sour as possible. The result is very purple and very vinous with big blueberry and grape notes, subtle floral and pepper undertones, and quenching but balanced acidity. This really has the structure of a red wine! Show Less