Wild Ale Fermented with Black Currants
In 2018 we challenged ourselves to using an array of fruit new to our palettes and practices. When offered a high quality freshly picked Black Currant sample, we couldn’t resist. We present to you a metamorphosis for your senses. Using 12 to 36month aged Agrestic Ale as a base, to which we add 1.5lbs/gal Black Currants, the beer undergoes the final maturation in our French Oak “Fruiders” for an additional four months. A convergence of supple tannin and deep purple pigments, gooseberry jam, a mouth-watering acidity and earthy leather elicit notes of a beer having vinous roots. A new variant to one of the Barrelworks pioneers is born. Santé!
Batch #1, 2018
Barrel Ratio: 95% French oak
Maturation time: 12-36 months
Titratable Acidity: 8.3 g/L
Microflora: A proprietary blend of Brettanomyces and Lactic Acid Bacteria