Available in Portland, at Modern Times' The Belmont Fermentorium
This truly exceptional offering was made in collaboration with Mike Tonsmeire (AKA: "The Mad Fermentationist"). We began with a red wine barrel-aged blend of Saison, sour blonde ale, and grisette, before throwing in a Flanders red ale aged in Spanish brandy barrels for good measure. A range of 12-32 months of barrel-aging provides a highly-complex base for an irresponsibly hefty addition of California Zinfandel grape must and blackcurrant puree. We're talking 1/2 lb. of fruit PER PINT. The resulting elixir is a wonderfully nuanced wine hybrid with a tannic structure that well-refined palates will find infinitely pleasurable.
7.5% ABV | - IBU
Northwest Beer Guide