For this RESERVE project, we filled a wine barrel with Bottom Up Wit and let it age for almost 2 ½ years with Brettanomyces and Lactobacillus. Part way into barrel-aging we then added some Raspberry to the barrel. The Brett adds a little funky complexity, and the fruit helps to balance out the acetic and lactic acidity, which give the beer its “sour” notes. Limited to one barrel, so don’t miss out.
Alc. by vol. – 6.3%
Bitterness - 23 IBUs
Availability
Limited Release
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Draft