This kettle sour was fermented with BC Honey and blackberries for a beer rich in bright berry juiciness upfront and a tart dry finish. Bottle conditioning, adds a sparkling effervescence worth celebrating.
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.
Trois to Tango
This Crispy kettle Sour was aged in rum barrels for three months. Fruity with delicate characteristics of mango and pineapple. Bottle conditioned for a pleasant effervescent finish.
Flanders Style Red Ale
Based on a style brewed in West Flanders, this red ale was aged for 8 months in red wine barrels and features a balance of tartness and tanins
Framboise
This mouth-puckery tart, light bodied wheat beer spent a year in wine barrels on Raspberries from Mitchel’s farm in Sydney.
Marille
A blended wheat ale, aged in French oak barrels for 10 months, resting on BC apricots for 4 months and bottle conditiones with Saccharomyces Trois for additional fruityness resulting in a subtle tropical aroma, a delicate balanced tartness and a big juicy stone fruit flavor. Light and refreshing!
Vitis Cabernet Libre
Aged in red wine barrels for 15 months, with 12 months resting on Enrico Cabernet Libre grapes resulting in a soft floral nose with hints of tobacco transforming to a balanced commingling of sour & sweet on a fruity palate with a delicate sparkling bottle conditioned finish exposing subtle notes of cherry and plum.