BENEATH THE SCENES-RED CURRANT (3 YEAR)

Описание

A series of lactobacillus sours, fermented in stainless, then transferred to the salt pits beneath our brewery, where it aged in French oak pinot noir barrels for more than three years. During this time the lactobacillus slowly created a complex acidity while the barrels added notes of oak. A selection of these barrels were blended to taste, refermented on redcurrant for three months, then bottle conditioned with champagne yeast. Please keep cool, pour carefully and expect some sediment.