Brewed to celebrate our five year anniversary, this was fermented with wild yeast harvested from Saanich Peninsula fruit. Full-bodied for a sour beer, with a rich, bracing currant base. Red as blood with bold notes of funky Brettanomyces, tempered by a year’s storage in a mix of French and American oak.
What Are Adjunct Beers? – Beer Styles: The Ingredients
Ever wondered what beer is made of? You may already know about the four basics: malt, hops, yeast and water…but what about “everything else”? Follow along as we cover adjunct beer ingredients from starches, grains and sugars, to flavours, bacteria and more…