Barrel-Aged Oud Bruin w/Brettanomyces
We’ve taught an old brown new tricks. The brunette
hue is derived from roasted Belgian aromatic malts, and fruity esters
are augmented by lemon and orange zest. For a further twist,
Brettanomyces induced secondary fermentation flecked with sour cherries,
raisins, cranberries, and figs for a mildly acidic ale. Want something
even freakier? Lock it up in a cool dark place for a few years and see
what happens.
