It has been 2 years now since the last release of Fencerow for one main reason, I needed to source more Black Raspberries to get the fruit levels where I had always wanted them and to make enough of this beer to actually have a to-go release. During this time, I have also enjoyed moving our fruited 375mL series to fruiting levels that express the complexities of the fruit, their luminous colors and their fermented flavors, so I decided to reach out to Decker Farms in Oregon to meet my ridiculously high needs for these beautiful berries.

For the third release of Fencerow, we sourced 4000 lbs of Black Raspberries from Oregon and added them to a blend of 90% Missouri Wild Ale that had been aging in oak for more than 2 years and 10% Saison du Fermier. Although both our Missouri Wild Ales and Saison du Fermier are fermented with our local microflora, Saison du Fermier always showcases a bolder, spicier Brettanomyces character and a more refined acidity. With our new brewery, and increased capacity, we now have options like this for honing in our blends and refining all aspects of our process. The more subtle Saison du Fermier should allow for the Brettanomyces to soften our acidity and increase the aging capability of this heavily fruited Missouri Wild Ale.

After refermenting on the Black Raspberries for several months, Fencerow was blended back with a touch of mature, un-fruited beer and then bottled and naturally conditioned in both the bottles and the kegs. [Released 10/14/2017]