BARREL AGED FARMHOUSE RED WITH BRETT
6.8% ABV // 28 IBU // 1.054 OG
light body + dry + pie cherry notes
Fermented in stainless steel with a Belgian Saison yeast then aged in red wine barrels from Mt. Baker Vineyards with Brettanomyces for 7 months. The Brettanomyces lambicus accentuates a complex layering of stone fruit esters with a mild tartness softened by the Hungarian Oak from the barrel.
2-Row Pale, C-120, Carafa, Munich, Oats, Wheat