This is a Cabernet Franc barrel-fermented Ale that I brewed with wheat malt at Tired Hands Brewing Company. At this point, Parageusia1 is roughly nine months old. The yeast used to ferment this beer is a melange of yeast cultured by Tired Hands Brewing Company as well as yeast and bacteria resident to Ardmore, Pennsylvania. I believe that people of this time may refer to my Ale as a "Saison" or perhaps a "Wild Ale". Archaic stylistic descriptions aside, this is an Ale that I find to be very engaging and enjoyable; Bone dry with a bright citric acidity and a refined stone fruit presence. Also, it is suitable for indefinite aging into the future.
Wild Beer
ABV:
6.50%
Tired Hands Brewing Company
Ardmore, Pennsylvania