PINEAPPLE SOUR SAISON
Baltimore’s Stillwater Artisanal joined us for this contemporary mash-up. A pale malt bill featuring Pilsner, Wheat and Vienna Malts, pre-soured in kettle and then transferred through whole hop Chinook en-route to the FV. Mixed French Saison and Brettanomyces yeast strains were used in fermentation as well as pineapple pulp for the Brett to work on over time. Finally we dry hopped the beer with Equinox hops for added aroma before packaging. The result is a sour & spicy fruit explosion in a tropical farmhouse.
CASK: N/AKEG: 30 litre Key Keg