Zinfandel Grape Sour
Our first foray into blending the worlds of wine and beer. We took a simple grain bill of Pilsner malt and unmalted white wheat, and soured the beer solera-style with a mixed culture of microbes. After fermentation, we added mango puree and Red Zinfandel wine must. The sour character is softened by the full bodied mango flavor, while the wine comes through as dark red fruits with a subtle floral finish.
Bitterness: 4 IBU
Malts: Pilsner, Unmalted White Wheat
Glass Style: Tulip
Serving Temperature: 50-55 degrees
Food Pairings: Tangy, stinky cheeses like bleu and goat cheese with fresh fruit. Mussels and other seafood with a squirt of fresh lemon and/or drawn butter.
On Tap: Seasonal
Packaging: Growlers | Crowlers