Our new blended series came about so we can showcase how we take ingredients and techniques normally used to create other products such as wine and cider and apply those to our beers. First in the series is a beer/wine hybrid using Cab Sauv grapes from the Western slope of Colorado. We conducted a punch down on the grapes twice a day for two weeks and then let the beer rest on them for 6 months. We then removed the beer off the grapes and blended it once more with 25% of our golden sour base to create the final product.