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Mattina Rossa

Raspberry Sour Ale Aged in Oak Barrels

Raspberry defines the flavor, aroma, and hue of Mattina Rossa. After adding raspberries during the brewing process, the beer sits in stainless for primary fermentation with our house yeast. Next, Mattina Rossa goes into red wine barrels—with a mix of Lactobacillus, Pediococcus, and Brettanomyces—to age and sour for around eighteen months. We finish by mixing the beer back into a stainless tank with fresh, local raspberries. Fully matured, Mattina Rossa is a fruity, funky beer whose tart notes of lemon rind, raspberry, and pomegranate precede a toasty, biscuity finish.

6.6% ABV

KEY DETAILS

Grains: Allagash 2-Row Malted Barley Blend

Hops: Tettnang

Spices/Other: Local Raspberries; Aged in Red Wine Barrels with Lactobacillus and Brettanomyces

Yeast: House

Serving Temp: 40-50°F

Ideal Within: Four Years

Packages

375 mL bottle
Draft

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Sour Beers

Tartness can be found in a wide variety of beers—and can be added to beers in a wide variety of ways. You’ll find sourness in beer from souring bacteria, from fresh fruit, and sometimes from wild microflora floating in the Maine air. To see the full array of all of our beers that contain a distinct note of tartness in their flavor profile, click that button below.

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What Makes Beer Sour?

There are a number of ways to add tartness to beer, and all of them create a different flavor profile. To learn more about the fascinating world of microbiota and sour beer, check this blog!

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