Wood-Aged Sour Ale
“Foeder” is the Dutch name for a very large, upright oak barrel in which sizeable batches of beer may be aged, sometimes for long periods. In this particular case the batch was originally intended to be a component of a Love Child release, but as it aged and brettanomyces and lactobacillus transformed the beer, so many lively, tart notes of lemon, strawberry, peach, and apricot developed that we just had to let it out on its own.
SPECIFICS | MALT | HOPS | ADJUNCT / SPICE | |
---|---|---|---|---|
Original Gravity | 14.6 | Flaked Corn | Aged Saaz | Dextrose |
Final Gravity | 2.6 | Munich malt | - | - |
Fermentation Temp | 66 F | Pale malt | - | - |
Yeast Type | High Gravity Trappist, Brettanomyces Bruxellensis, Lactobacillus (bacteria) | - | - | - |