Barrel Fermentation III is the third release in a series of uniquely barrel-fermented recipes.
This Saison blend is the result of an exclusively rustic primary fermentation – skipping the stainless steel vessels in favor of fermentation directly in 2009 red wine French & American oak barrels procured from Williamsburg Winery.
Upon transfer from the kettle, four known yeast strains were added directly to these wine barrels: a traditional Saison; a “wild” Belgian strain of Saccharomyces; and two strains of Brettanomyces (one Belgian + one Virginian).
A Bohemian Pilsner based recipe with whirlpool additions of Azacca hops, this edition is dry and fruity with pleasing citrus aromas. These notes complement the fruity funkiness contributed by Brett and the residual oak smoothness from time spent fermenting in wine barrels.
After nine months fermenting in wine barrels, this Saison was transferred to bottles at the start of autumn. Barrel Fermentation III 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.