Sour Brown Ale Aged in Pinot Noir Barrels with Sour Cherries
Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, brettanomyces, lactobacillus, and pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the brett.
Pub draft and bottles, local distribution draft and bottles, limited draft and bottles to most distributors, seasonal
Original Gravity: 1.060
Alcohol by Volume: 7.0%