Saskatoon KSGW on Draft
Tart, fruity and complex with wood and subtle funky wild fermentation flavours.
Our Kettle Sour Gone Wild! beer aged in oak wine barrels and co-fermented with Saskatoon berries. Pictured beer is the regular KSGW, the fruited beer has a pink, hazy tone from the raspberries and their pectin.
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|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.|
|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.|
|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:||Saskatoon berries picked just East of Okotoks, Alberta. 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.|