American Sour Wheat Ale
Soak: our line of sour wheat ales, aged in oak, featuring a variety of single fruit additions. We ferment the base beer with 60% wheat in large oak foeders for several months. Fermentation duties are shared gracefully between our house lactobacillus strain and our Native New England mixed culture. Loosely inspired by the cold-maceration process used in winemaking, we referment fruit in the base beer after primary foeder fermentation to “soak” for a deep extraction of unique colors, aromatics, and flavors. Delightfully acidic, but not funky, our Soak series is an approachable sequence of wild offerings that we are proud to share.
Vibrant gold in appearance with light haze, Apricot Soak has an aroma of dried stone fruits with a lively herbaceous character. Notes of tart, under-ripe apricot and lemon peel burst on the palate with a re-enforced tannic structure, a subtle wheat grain backbone, and undertones of wet oak. Features a semisweet finish with a refreshing champagne-like carbonation.