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This beer is not fermented in a stainless tank and doesn’t use brewers yeast at all – only the wild yeast and bacteria strains in our HTW culture.
Made by taking our Brother David’s Triple wort and fermenting it with our Horse Tongue Wheat culture – all done in wine barrels along with a very healthy dose of blackcurrant puree. Fermentation in the barrel takes up to 6 months. It’s also bracingly sour with a pH of around 3.3. Very cool purple/burgundy color.