Loosely inspired by a Belgian-style Flanders Red ale, this beer is an exercise in balancing fruit and acid with some more complex malt character. We aged our red sour base in wine barrels with bing cherries from Hood River for about a year before transferring into freshly emptied Maestro barrels (former bourbon). The American oak adds a distinct vanilla note and there’s a hint of malt sweetness from the barleywine that helps round out the beer.

One of our most complex beers - malt is usually back seat to the fruit in our blonde sour beers, but in this case it’s a prevalent part of the flavor profile. The quick (2 months) rest in bourbon barrels really smoothed out some of the sharper acid flavors to make a well rounded and balanced beer.

Barrels: Wine and bourbon
Microbes: Saccharomyces, Brettanomyces, Lactobacillus