an appalachian lambic-style spontaneously fermented ale aged in tequila barrels and conditioned on black limes and sea salt
Mashed in the turbid method with local pilsner malt and local/heritage raw wheat until the milk runneth clear. Boiled extensively for maximum color achievement with aged whole leaf hops for proper bitterness. After the boil, this wort was transferred to our coolship, sitting open on our farm, on a cold winters evening. The wort was left there to cool overnight and in the morning, was transferred into a square tank for primary fermentation. With nothing other than the natural airborne yeasties and bacteria which inoculated the wort, this is the true magic of spontaneous brewing. After primary fermentation, this beer was then transferred into tequila barrels for extensive slumbering.
This is the process, give or take, for each season of coolship brewing but the very first time we have aged our spontaneous stock in a spirit barrel. From here, we selected our very favorite barrels and added wildly fragrant black limes and finished the beer with sea salt.
A barrel-driven offering from our spontaneous program, this offering is incredibly unique and complex. The result, mostly due to the tequila barrels, is a good bit different from our previously released spontaneous beers. Boasting a wildly complex profile reminiscent of sun dried olive brine, preserved limes, crabapple and a tequila dry martini, this appalachian-lambic offering is a blast of sunshine to help warm up these frigid winter days.