Our first spontaneously fermented beer at Elliott Bay. Using only the native culture of yeast and bacteria that were present on the Cabernet Sauvignon grapes themselves to ferment our sour golden wort, we fermented this beer in used red wine barrels from Cuillin Hills. The result is a brightly acidic, slightly funky spontaneous beer.
Sour rosé wine, cherries, raspberries, lemons, and a little vanilla from the oak.
Quite sour, and drying.
6% ABV |
Northwest Beer Guide