A blend of beers aged and fermented in Merlot and tawny port barrels, conditioned on top of raspberries and hand-picked tayberries (hybrid raspberry/blackberry) at a combined rate of 240 g/L

The beers that make up this blend were brewed with a mix of grains from Weyermann and Meccagrade. Wheat, spelt, triticale, oats, barley. The three different worts were barrel fermented using a very diverse mix of microbes, including brettanomyces, saccharomyces, lactobacillus, lachancea, and pediococcus.
This blend is comprised of:
30% Barrel #6 - Funk-forward, not sour. Lots of hay and barnyard brett character
30% Barrel #9 – Tart, with mild funk and sweet port notes.
40% Barrel #15 – Very acidic with lots of vinous red wine notes. Previously held Merlot and was not rinsed.

For Ruby, I wanted to highlight the flavour contributions of the berries with a base beer that was not too funky or acidic. The bright, jammy character of the berries combines with the vibrant acidity to create a explosion of berry character across the palate.

This blend is bottle conditioned and contains 6.5% alcohol by volume. It was released 9/02/18 and the entirety of bottles were sold out of the tasting room at Luppolo.