Barrel-fermented Sour Wild Ale
Once again a beer appears which firmly expresses your iconoclastic brewers’ commitment to fly in the face of tradition,
and boldly thumb our noses at the mainstream.
Cerise Cassée is a complex beer in both process and palate. Multiple fermentations begin in stainless steel with our house ale yeast, then spontaneous refermentation and aging along with 300 pounds of sour cherries takes place in the infamous CBC barrel cellar.
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And there it ages for up to eight years in French oak wine barrels.
Throughout this mysterious process a long, slow fermentation takes place with microflora such as Brettanomyces, Lactobacillus, and Pediococcus. Don’t let those things scare you, though,
because these barrels and wild beasties of beer contribute a smooth acidity and significant complexity which could otherwise not be attained by “traditional” modern brewing methods.
In the U.S. craft brewing world’s first true Solera-style fermenting and aging program, a portion of each of the Solera barrels (the oldest barrels, which contain a blend of between one and eight year old beer) is blended for service annually. Beer from the Criadera (literal trans. – the nursery – barrels containing one- to two-year old beer) is blended into the Solera, and the year’s fresh production of new beer and cherries are sent down into the Criadera to begin the process anew.
The resulting tart, effervescent, deep red ale combines aromas and flavors of stone fruit, malt, vanilla and oak tannin, with a pleasantly sour finish that defies description in its funky-yet-balanced uniqueness. Bonne chance! A la votre!
Flute Glass $6.00[/wpex]
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