Raspberry Bottom Up Reserve

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.