Category: Olut
Tämä olut valmistettiin viiden viljan mäskistä, käytettiin talon omaa sekaviljelmää ja kypsytettiin yhdessä punaviini-Foederissamme 6 kuukautta. Sen jälkeen se sekoitettiin 50/50 saman reseptin tuoreen käymisen kanssa ja kuivahumaloitiin Wakatu- ja Hallertauer Saphir -humalilla.
The five-grain grist gives it a depth I wasn't expecting, and that six months in red wine foeders leaves a smooth, vinous finish that lingers nicely. The 50/50 blend with the fresh ferment keeps it lively, so it's complex without being heavy.
That red wine foeder aging really comes through — there's a mellow tannic dryness underneath the tart, funky layers from the house culture. The 50/50 fresh blend keeps it lively, almost like two different beers in one pour.
The five-grain grist gives it a nice round body that the wine foeder character doesn’t overpower—the blend with the fresh ferment keeps it lively. I grabbed a couple bottles for cellaring, but honestly it’s drinking beautifully right now.
