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spontaneously fermented and aged for an average of 22 months in oak barrels
2015) was distributed as follows: Type BATCH Spätburgunder barrels 80% New Oak Medium Toast 10% New Oak High Toast 5% Acacia wood 5% Exactly three years ago
Bourbon County Brand Stout aged 2 years in Templeton Rye barrels
There were DeLoreans
Extended bottle ageing
alvinne oak aged withywindle valley sour bier 75 cl Bourbon County spontaneously fermented and aged forFlemish Sour Ale fermented with our own wild house yeast strain 'Morpheus'. Aged in red wine barrels for six to eight months. Discover the slightly sour taste of lactic acid produced by Morpheus yeast. Barrel aged version of Omega. Product details: Alcohol percentage: 8% Volume: 75 CL Untapped Score: 3. 91
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