The Rougess (Batch 2)

The Rougess
A spontaneous wild ale, born from a base of northwest grown and malted barley and northwest raw wheat, boiled extensively with four year aged local hops.
After boiling, the beer rests over night in our coolship where it picks up our local yeast and bacteria. The following day, it goes to ferment and rest in oak barrels. In this case, the beer was blended from multiple different years and batches of barrels.
After composing the blend, the beer was transferred into secondary oak tanks along with large amounts of red raspberries, as well as Morello and Montmorency tart cherries.
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