Our native fermented rye saison is brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used in the beer is a strain of lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. The beer was aged for 6 months in Cabernet barrels on the same opuntia fruit.
Wood- and Barrel-Aged Sour Beer
ABV:
6.20%
Carolina Bauernhaus Ales
Anderson, South Carolina