My journey with this beer started long before I even considered making sour beers. Possibly my first great love in sour beer was Rodenbach. Grand Cru was always on tap at the local, they loved it and introduced me to it. The flavours and balance between tart acidity and malty sweetness was something to behold. I spent a lot of time brewing with them and with the beers we shared along the way, they shaped me to love sour beer. 

This beer was inspired by the tart ales of the West Flanders region in Belgium. This is a blend of older, sourer barrel aged beer with younger, sweeter barrel aged beer.

Sour. Caramel sweetness. Red fruits. Vanilla and oak. There is a lot going on with this beer. The older beer provides some sour, complex flavours that only time can bring. The younger beer provides the sweetness to help balance the acidity. We target a lower level of sourness at bottling than some more traditional offerings as it will change with age.

Grain Bill: Barley, Wheat, Oats
Hops: Magnum
Yeast: Belgian Ale
Bacteria: Brettanomyces, Lactobacillus, Pediococcus
Secondary: French Oak Hogshead

Batch #1: 50% 1YO, 50% 3YO