Barrel Fermentation II is the second release in a series of uniquely barrel-fermented recipes.
This red Saison blend is the result of an exclusively rustic primary fermentation – skipping the stainless steel vessels in favor of almost a year of fermentation (since July 2016) directly in 2009 red wine French & American oak barrels provided by The Williamsburg Winery.
Upon transfer from the kettle, four known yeast strains were then added directly to the barrels: a traditional Saison; a “wild” Belgian strain of Saccharomyces; and two strains of Brettanomyces (one Belgian + one Virginian).
Exceptionally dry with a hint of sweetness thanks to additions of Bohemian Pilsner. Amarillo hops lend a hint of citrus that complements the Brett fruity funkiness and oak.
Transferred to bottles in early June 2017, this Saison is now undergoing bottle-conditioning with Brett Brux, which will produce even more of the trademark esters + phenols that often mark a “Brett beer” as funky with hints of tartness.
Entirely appropriate to enjoy now or to cellar for a future occasion.