This saison style ale comes from the same base that Blueberry Dojo originated from. The processes used for making the beers in the Dojo series are identical, stemming from the same initial brew. What differs is the fruit in which each is named after. In all cases the complexity of the fermentation is driven by the native microflora that naturally existed on the fruit. Raspberry Dojo is noticeably more sour than its predecessor. Some of that comes from the natural acidity that is more prevalent in raspberries, the rest is attributable to the higher concentration of lactic acid bacteria that was clearly present on the fruit. The temperament of this beer is driven by balance, which allows it to be wildly complex. We did not set out to make a raspberry beer. Rather, we set out to use raspberries in a beer to create depth and to selectively promote the natural yeasts and bacteria that they harbor. The contact time on fruit lasted from August 15th, 2017, through August 1st, 2018.
Northwest Beer Guide