Description
Aged on currants and cascara with brettanomyces and pediococcus in Pinot Noir barrels. Then blended into a red wine folder for further ageing.
We barrel aged our first beer in 2010. Since then we have built up what we believe to be the largest barrel programme of any brewery in the Souther Hemisphere. Here we produce many sour beers, some traditional, some not.
-Soren Erikson – Brewer
