We've taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, Brettanomyces induced secondary fermentation flecked with sour cherries, raisins, cranberries, figs, dates, and currants for a mildly acidic ale. Enjoy this gift now, or for even freakier, age it somewhere dark for the ultimate re-gift.
Wood- and Barrel-Aged Beer
ABV:
10.50%
Crux Fermentation Project
Bend, Oregon