This saison based sour beer aged in oak one year with the addition of shiraz grape must from Enrico Winery. Bottle conditioned, light and juicy with dry sourness layered throughout.
Spinnakers barrel-aging program is gaining momentum, making the most of a diverse collection of barrels to produce some unique, tasty, barrel aged beers, sour beers and blends. Generally categorized as Slow Beers, one does not rush these processes, rather the barrels and sours are allowed to mature in a variety of oak barrels on their own time, typically taking upwards of 6 months. With barrels previously used in the production of red wines, white wines and spirits such as whiskey, rye whiskey, bourbon and tequila, time is essential to soak up and develop potential flavours, not just from the wood itself, but from the wine and spirits before them.
This mouth-puckery tart, light bodied wheat beer spent a year in wine barrels on Raspberries from Mitchel’s farm in Sydney.
A funky, refreshing, light bodied sour, aged in Tequila barrels and served with a lime.
A lambic style sour, barrel aged for 15 months with 6 months on Silver Rill farm’s red currants.
A blend of two barrels, this lambic style sour was aged with 50lbs of local strawberries from Mitchell’s farm.
This single barrel of stout based sour spent 18 months on oak with 10kg of Silver Rill Berry Farms black currants.