A strong, sour ale with aromas of strawberry preserves and toasted oak. Berries and more oak continue in the flavor, which concludes with a warm, sweet finish. It is fermented with four different yeast strains and aged in an oak foudre for a year with Lactobacillus and Pediococcus. After transferring the beer to stainless one pound per gallon of fresh, locally picked strawberries are added and then aged for another six months.
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