4% Brettanomyces sour ale fermented with stewed local rhubarb. This rhubarb sour ale is based on a Beliner Weisse. This tart clean beer combines perfectly with the unmistakable characters of stewed rhubarb. This beer has been made by first brewing a light bodied farmhouse Berliner Weisse using Brettanomyces in our foedar. After primary fermentation it was then transferred to stainless with 100kgs of stewed local rhubarb.
ABOUT MAYDAY HILLS
Mayday Hills is a farmhouse beer project from Bridge Road Brewers. These beers are fermented in traditional wooden foeder tanks and reflect our local township and surrounding region, Mayday Hills.