A very strong and ultra-dry sour ale.
We took a sour mash normally used for the production of whisky, but hopped and finished it like beer. The final gravity is 1.000 (no residual sugar, very dry) which classifies is as Beer brut, a style original from Belgium I very much enjoyed in the early 2000. It is an experimental style that, as far as we know, has never been done as a sour mash beer.
Type : Sour mash brut
10 % acl. / vol.
Availability : Limited edition product available in our boutique in Petit-Paquetville and in NB Liquor stores
Price 750 ml : 20.00$
Hazy as we used whisky yeast with low flocculation. My produce lees with time. SRM is 7.
Sour, like green olive, with time evolves to sweet-grain. Fruity esters moderate. No diacetyl.
Sourness that lingers into peppery note from alcohol.
Medium-light body. High carbonation. Very dry with hoppy perfume. At the end the malt dominates over the sourness. Final gravity is 1.000 and IBU is 10.