Studio Oedipus No. 21

Описание

In 2018 we brewed Polonaise, a part kettle-soured raspberry saison. We filled a Monbazillac, Marsalaand white wine barrel with it and added brettanomyces to see how the beer would develop over sixmonths. As little sugar was added in the refermentation process, the wild yeast effect turned out to bequite subtle. Blending the three barrels produced a smooth, refreshing saison with layers of raspberryand white wine flavours and a tart, slightly sour, finish.