SOUR NOIR WITH CACAO
BATCH VOL.: 900L/133 Cases
FERMENTATION: Foeder aged
MALT: BC Select 2 Row, Wheat, Oats, Special W, Chocolate, Carafa II
YEAST: Belgian Monastery Strain, Brett Lambicus, Brett Brux, Pedioccocus
NOTES: Aged in white oak for 11 months then split three ways. A dark sour ale with notes of dried fruit and dark malts. This batch features cacao nibs bringing out the dark chocolate character of the base beer.
ABV 7.1% | IBU 00