For Culture Project #2, we introduced a blend of Brettanomyces, Pediococcus and Lactic Acid Bacteria after primary fermentation and aged it in oak for nearly 2 years. This week we're happily seeing this show up on shelves at finer bottle shops around the metro. It's an exceedingly dry, golden-colored ale that has a gentle acidity to it. With hints of oak, citrus and wine, this might be our most complex beer to date. We urge you to grab a bottle for a special dinner or occasion, as each beer in this series seems almost destined for food pairings.
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