Foeder Beer Centennial

This is a mixed culture fermentation with a house mixed culture and a belgian pale ale strain. Lots of bittering hops to suppress the lacto and pedio to prevent it getting too tart. Dry, bitter, belgian esters, fruity hops. Fermented in a foudre, hence the name. The foudre and the mixed culture will both have a lot of brett in them, so interesting to see how this develops. Dry hopped with Centennial.

4.5-4.8% abv. Malted barley, wheat, oats. In essence a hybrid of our saison and pale ale, fermented in foeder(a 4000l oak vessel previously used for red wine production) with a combination of Belgian ale yeast and our house mixed culture, then dry-hopped to intensify hop aroma. When young, character is dominated by hops and fruity/spicy belgian yeast aromas, with a more pronounced hop bitterness than our other pales; as the hops fade the elements of the mixed culture can bring acidity and a drier finish. Show Less