Category: Øl
Dette ølet ble brygget med en femkorns maltblanding, fermentert med vår husblandede kultur, og lagret i en av våre rødvinsfoedere i 6 måneder. Deretter ble det blandet 50/50 med en fersk fermentering av samme oppskrift og tørrhumlet med Wakatu og Hallertauer Saphir.
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.
