Our Irish Heather Sour Ale is an interpretation of a Neolithic-era indigenous ale. This "Gruit" utilities Irish Heather flowers in place of hops to balance the sweet, rich malts. We also use a hint of peat-smoked barley to replicate the flavours produced by the ancient practice of heating the brew using turf-fired stones. We the inoculate and ferment the wort using wild yeasts from the Heather to produce the characteristic sourness of these wild ales.
An old Irish recipe, over 2000 years old. Irish heather flowers are used in place of hops to balance the sweet, rich malt. The natural fermentation from locally harvested wild yeast and souring bacteria give this beer a sense of place and terrior and barrel aged for 2 years in Hungarian & French oak barrels.
Floral aromas of sweet smoke and rich, cherry-like malt are married with a hint of oak spice and balanced acidity. Over the floral, caramel and maltiness, lays a pleasant blanket of acidity reminiscent of cherries and dark fruits. A hint of peat smoke and oak appears in the background adding depth and complexity.
Water, barley, apples, wheat, oats, hops & yeast.