Description
We barrel fermented our 18 Mile Red sour red ale in Tempranillo and Cabernet wine barrels using our house ale yeast natively collected by SouthYeast Labs, a blend of multiple Brettanomyces strains, and a strain of native lactobacillus. After letting the beer age for over seven months we blended the beer with fresh locally foraged mulberries and aged for another month. The resulting beer has a bright acidity paired with juicy berry notes balanced by an oaky barrel character.
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Estimate based on the Widmark formula. Indicative only, does not replace a breathalyzer.
⚠️ Alcohol abuse is dangerous for your health. Drink responsibly.
Legal limit France: 0.5 g/L (0.2 g/L for new drivers).
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