Barrel-aged in French oak barrels from the Bird in Hand winery in the Adelaide hills, those sours have first been fermented clean in stainless steel. At the end of fermentation the clean beer is transferred to barrels. Once in barrels, it ages with Belgian lactobacillus, pediococus and brettanomyces. After extracting enough oak character, the barrels are blended to reach the perfect balance. Those beer have a soft sourness rounded by the oak with bright fruity aromatics and a little dose of funk. It is worth swirling and oxidising in the glass to release their full presence. Those Beers are alive.
(3 x 750ml bottles in total)
|Beer Colour (EBC Value)|
fruity, malty, woody notes, mildly acidic
4.5% to 7.6%