Our latest barrel aged release is an exercise in barrel blending that resulted in the perfect sour, brett forward saison. A blend of four barrels from the BBC barrel basement comes together to create a beer with notes of citrus and earthy Brettanomyces, a refreshing and balancing acidity, mild oak character, and lingering notes of a rich saison yeast.
It all began almost 2 years ago when we co-pitched our Saddle Peak Saison with Brett Lambicus and French Saison yeast and let it ferment in oak. To that we blended in a strong ~10% ABV Saison that underwent secondary fermentation with the Lochristi blend of Brettanomyces. And finally to provide its sour side we blended in a highly acidic wheat beer fermented in a second use barrel funkyfied with our house bug blend. The end result is a beer that far exceeds the sum of its individual components.