SOUR NOIR WITH CACAO
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BREWED: 12/03/2018
BOTTLED: 12/18/2019
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
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