Battle of the Trees. This brett fermented sour was brewed in 2015, soured with Lactobacillus brevis, fermented with Brettanomyces claussenii – and then aged for 2.5 years in Pinot Noir barrels from Le Grappin in Burgundy. The result is a funky, park-friendly delicious beast full of wine notes and feel-good vibes.
Fancy and smashable.
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