Set of 4 big malty Red Ale's each using a different wild yeast. 6.5-8% and all fermented in oak barrels. Each case contains 6 sets, each set containing 1 of each of the 4 beers. 15 CASES ONLY.
How we made these beers:
We created a big malty red ale as a base for this beer series. The wort stream was separated into 12 oak barrels previously used in the brewery for sour beers for primary fermentation using 4 different yeast strains or blends.
(Sweet Flemish Brett)
6.5 % ABV
A malty red ale fermented in barrel with Brettanomyces bruxellensis sp. To produce a sweet , slightly fruity profile with just a hint of barnyard and spicy phenolics, this version has the most reminaing residual sugars creating a slightly sweeter and most full bodied beer of the 4.
Giga Yeast GB150
(Sour Cherry Funk)
7.1 % ABV
A malty red ale fermented in barrel with a blend of 3 brett strains and Lactic Acid Bacteria to create a complex, sour beer with fruity esters. No cherries were directly instead the yeast and bacteria combination work together to create the fruity, cherry-like tang.
Wyeast 1056 (BEER IN KEG IS THIS ONE)
8.1 % ABV
A red ale fermented in barrel, showing clean flavours and mouth filling toffee and red malt flavours. This yeast bridge road brewers most commonly used yeast strain. The barrel characters come through at the finish with an acidic and driest finish.
A malty red ale fermented in barrel with our house strain Brett C, producing more aroma than flavour. Typically fruity pineapple esters
Brettanomyces Clausseni was orginally isolated from strong English stock beer in the early 20th Century. Lacto bacillus present in the barrels has also revealed itself in the beer, without other powering this unique yeast it provides a sour and cleansing finish.