This vintage saw us ferment whole bunch pressed arneis from the Orange region with a saison beer base. Aromas of pear come through with classic saison esters. A moderate acidity adds flavours of lime and accentuates a dry finish.
Similar to last year, this beer had about 30% grape juice component. This year we fermented with a Saison (french for season) yeast strain, which is generally known as a “farmhouse” style of yeast/beer. It is a very attenuative yeast, meaning it ferments out very dry – which it did in this beer/wine hybrid. Esters are a type of flavour compound that is often the source of fruit-like aromas in beer.
7.7% ABV, 14 IBU
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