Barrel Aged & Mixed Culture
Oak Aged Bretta
Our Seizoen Bretta aged for 6 to 8 months in a Hungarian Oak foeder to develop greater complexity. Oak Tannins, vanilla notes and subtle spiciness soften and mellow this beer over time, and accent the balanced acidity.
The aged unfiltered beer is refermented and carbonated in the bottle with our House Brettanomyces strain to provide added dryness and complexity, then sealed with beeswax for additional aging.
8.0% ABV // 35 IBU
Far West Vlaming
This Red Ale is brewed in the 'Vlaming' or West Flanders style. A combination of pale, crystal, and dark roasted barley malt, wheat, and oats are brewed with local whole-cone hops, with a select variety of yeast and lactic bacteria. We age our Red Ale in oak barrels for a period of time to develop complex richness, soft tannins, and fruity, tart character.The aged beer is then blended with young beer to create the desired balance of malt sweetness with a dry finish.
5.5% ABV // 10 IBU
From time to time, our brewers will venture into the barrel cave to taste and blend from the offerings therein. Cave Digger is the result of one such day, blending hungarian oak aged saisons with sour red ales to create a unique blend. Tart, dry, spicy, earthy, and delicious.
8.2% ABV // 12 IBU
Rustic saison brewed with rye, liberty hops and cofermented with saccharomyces and brettanomyecs. Final blending with our Flanders Red Ale creates a balanced fruity/spicy flavor, with a tart and dry finish.
5.2% ABV // 15 IBU
Funk Soul Bretta
After blending 2017's Peche 'n Brett, we refilled a couple of oak casks that had contained the fruit with a saison fermented with our house brettanomyces. After 15 months of conditioning, they were blended into Funk Soul Bretta, a funky brett beer with a surprising amount of peach aroma.
Blended for Imperial Bottle Shop & Taproom's (Portland, OR) 5th Anniversary.