Soak: our line of sour wheat ales, aged in oak, featuring a variety of single fruit additions. We ferment the base beer with 60% wheat in large oak foeders for several months. Fermentation duties are shared gracefully between our house lactobacillus strain and our Native New England mixed culture. Loosely inspired by the cold-maceration process used in winemaking, we referment fruit in the base beer after primary foeder fermentation to “soak” for a deep extraction of unique colors, aromatics, and flavors. Delightfully acidic, but not funky, our Soak series is an approachable sequence of wild offerings that we are proud to share.
Blackberry Soak pours deep garnet red with a nose of fresh-picked bramble fruits. The blackberries used in barrels stand out on the palate, accompanied by notes of cranberry and slight subtle floral tartness. A refreshingly light mouthfeel and a touch of effervescence tie this elegant sour together. Show Less