We barrel fermented our 18 Mile Red sour red ale in Tempranillo and Cabernet wine barrels using our house ale yeast natively collected by SouthYeast Labs, a blend of multiple Brettanomyces strains, and a strain of native lactobacillus. After letting the beer age for over seven months we blended the beer with fresh locally foraged mulberries and aged for another month. The resulting beer has a bright acidity paired with juicy berry notes balanced by an oaky barrel character.
Wood- and Barrel-Aged Sour Beer
ABV:
7.20%
Carolina Bauernhaus Ales
Anderson, South Carolina