brunch.

‘brunch.’ – (you read that correctly, both lowercase and punctuated) is a Canadian take on a more traditional style: the framboise sour. Undeniably raspberry, but with a competing glow of Brettanomyces funk consistent with our blends. It is worth noting how the baseline acidity that is a product of microbial activity, conspires with the acids naturally present in the raspberries, to further increase the total acidity of the blend while maintaining a less aggressive and more balanced overall profile. In addition to the heavy raspberry charge, is a mostly silent, yet substantial fruit contribution of peach added not for its impact to the flavour profile, but for its contribution to the overall mouthfeel. At 7.6% ABV, this blend is a fermentation with no indication on the palate of the percentage contained within. Allow to warm slightly to enjoy all of the nuance and complexity. Enjoy!

HOPS: A Minuscule Addition of German Hallertau

MALTS: Pilsner, Wheat, Oats
YEAST: A Melange of Several Different House Primary Strains, Several Select Brettanomyces Strains, Lactobacillus plantarum, Lactobacillus brevis, Additional House Cultures, Saccharomyces bayanus for bottle conditioning