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.
Black Currants bring a slightly hazy ruby red hue and a pleasantly tart and deep profile of dark mixed berry compote, underpinned by a light tannic structure. Black Currant Soak is dry with undertones of oak and wheat accentuated by an effervescent carbonation for a crisp, quenching finish.
MALT: Pilsner, White Wheat, Flaked Wheat
HOPS: US Goldings
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