It’s madness. Quite literally. Imagine freezing Sauvignon Blanc grapes and then hand-pressing the juice out of them to extract the sweetest, most nectarous substance possible from the grapes for an experimental ale that masquerades as wine. We did, even though the eis method yields about a third of the juice compared to traditional pressing methods, as the water freezes and the sweet juice remains for extraction. The effort with the grapes from Roblar Winery in Santa Ynez was worth it though, giving us the amplified level of sweetness and Sauvignon grape character that we desired for our creation. We then added the pressed juice to a carefully selected blend of about 75% sour ale and 25% bourbon barrel-aged ale and allowed its character to evolve and mature in American oak barrels. It’s equal parts crazy and complex, exhibiting bright and nectarous notes with chilling sublimity.
Awards & Scores
Other "Barrel Aged" Beers
|Sour in the Rye||Beret||Filmishmish|
|Tart of Darkness||The Flanders Giant||Tonnellerie Rue|