Barrel Aged Golden Sour with Scottish Blackcurrants

Inspired by the Belgian cassis, our version was primary fermented with a Brettanomyces blend providing juicy citrus and stone fruit flavours. We refermented this base beer with 300g/l of local blackcurrants and then aged it oak barrels for two years. Upon rediscovery of these old barrels, we transferred this beer onto an additional 200g/l whole blackcurrants which underwent carbonic maceration one week prior.

The resulting beer is therefore ‘double fruited’ and displays an intense depth of fruit and wild yeast fermentation character. All ingredients were harvested within 33 miles of the brewery. Limited to 336 bottles.