This Delicious Farmhouse ale that was fermented first with Belgiansaison yeast and finished in Pinot barrels with a proprietary mixed culture of Lactobacillus, Pediococcus, and Brettanomyoes. Apricots were added to the beer while it was in the barrel. It was aged in barrels for 10 months.
Wood- and Barrel-Aged Sour Beer
ABV:
8.00%
Crux Fermentation Project
Bend, Oregon