Winds of Transition
A dark sour ale fermented in an oak barrel
Malt: 2 Row, Special B, Munich
Yeast: Mixed Culture Belgian
We brewed this traditional Belgian Style Sour with our good friend Rick Brown. This ale was fermented in an oak barrel with a blend of Belgian and Wild Yeasts, along with bacteria. It was then aged in the same barrel for over 10 months to bring out a wonderful sour, oak, and dark fruit complexity.