The first batch of this was a festival only release. Aged with oak chips and the second generation of two strains of brettanomyces. Each strain of brettanomyces was selected for contributions to flavor and aroma while maintaining a low acidity in the finished beer. Notes of dark fruits, grape skins, vanilla, chardonnay and oak mix with a hint of cherry tartness. Velvety, medium carbonation deliver a balanced refreshing drink that the base Belgian yeasts can not create on their own. This beer will be released once per year.
Wood- and Barrel-Aged Sour Beer
ABV:
8.00%
White Birch Brewing
Hooksett, New Hampshire