Super Soak: our Soak series amped up with a bigger malt bill, increased ABV, and twice the amount of fruit as Soak. While still sour, the higher ABV in Super Soak serves to moderate the lactic acid formation.
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 blend fruit directly into the foeders to “soak” for a deep extraction of unique colors, aromatics, and flavors and a refermentation.
Peaches present a golden color and complex tart flavor. Deep stone fruit nose with whiffs of cinnamon that leads into a tart peach palate and undertones of lemonade and citrus zest. Show Less