91
Overall
Aroma
12
Flavor
18
Mouthfeel
4
Appearance
3
What Our Panel Thought
“Fermented and aged in single-use, red-wine barrels. The malt bill is equal parts Belgian Pilsner and raw wheat, with a sprinkling of malted rye. Fermented with a variety of saison yeasts, lactic-acid bacteria, and Brettanomyces that we isolated from peach skins.”
What the Brewers Say
“Fermented and aged in single-use, red-wine barrels. The malt bill is equal parts Belgian Pilsner and raw wheat, with a sprinkling of malted rye. Fermented with a variety of saison yeasts, lactic-acid bacteria, and Brettanomyces that we isolated from peach skins.”
Review printed in: Tradition & Today (October-November 2018)
View All IssuesDate Reviewed: August 31, 2018