Althea

[Al-thee-uh]: “healer; to cure”

Brewed with pilsner malt, wheat malt, and raw wheat, Althea was initially fermented with a blend of french and belgian saison yeast strains. After primary fermentation was complete, the base was transferred to 7 california chardonnay barrels with a variety of different microbes.

For this initial blend of Althea, we selected barrels #12 and #13 from our program. #12 was conditioned with brettanomyces bruxellensis, and showcased notes of vanilla, pear, clove, oak and mild barnyard funk. #13 was conditioned with brettanomyces lambicus, and was certainly the funkier of the two barrels. The chardonnay notes were more restrained in this barrel, and some classic brett characteristics developed - earthiness, horse blanket, and some mild stone fruit.

The resulting blend is off-dry, effervescent, oak forward, showcases layered notes of pear, fresh grapes, and mild funk. Show Less