Kettle Sour Gone Wild!

3.3% ABV, 7 IBU, 3 SRM
Short Description: Tart, fruity and complex with wood and subtle funky wild fermentation flavours.
Long Description: Our Kettle Sour Gone Wild starts out as our regular kettle sour, made in the style of a German Berliner Weisse, but we transfer a portion of that beer to French oak barrels, where we inoculate it with brettanomyces yeast, a form of “wild” yeast that adds complex, spicy phenols and fruity flavours to this highly spirited and white-wine-like beer, which still clocks in at under 3.5% ABV. After 3-6 months in the barrel, we chill, carbonate and package this beer in kegs. Because this limited-quantity beer takes so long to make and gains so much complexity and subtlety throughout the process, it falls in our premium pricing category and is not available for growler fills.
Best Serving Temperature: Treat this beer like a sparkling white wine, serve between 40F and 50F (4.5-10C). Better on the warmer side.
Glassware Recommendation: Belgian-style tulip, snifter, stemware wine glass. Any glass with curved main body tapering narrower toward brim to hold in aromas and direct to nose while sipping.
Tasting Notes
Appearance: Gold with a subtle pink hue. Slight haze in younger examples, clarifying with cold conditioning time. Delicate white head that fades quickly. Effervescent.
Aroma: Acidic with plenty of oak, grape skins, apple, spicy hints, subtle leather and barnyard funky phenolics. Underlying biscuit and bread malty character.
Flavour: Tart apple, oak, cracker, bread, subtle funky character.
Mouthfeel: Some phenolic spicy sensation on the tongue, as well as effervescent, acidic bite, which is well tempered by sweeter notes in the light bodied beer. 
Notable Ingredients
Hops: Magnum for bittering. Hops do not play a noteworthy role in the flavour profile of this beer.
Malts: Alberta wheat and barley malt make up the majority of the grist (pils, wheat, Vienna), with German sour malt to aid in acidification (to drop mash pH below 4.2 for safe bacterial souring). A small portion of our house-smoked oats add background complexity.
Other: Brettanomyces claussenii yeast makes a subtle but important impact on the final flavour profile of this beer, adding fruity notes and complex, funky phenolics while allowing it to age without oxidizing negatively. Oak aging adds wood character, including vanillin, the same compound used to make artificial vanilla flavour.

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