Ale Aged in Red Wine Barrels with Brettanomyces
Two yeast strains were used to create this unique Belgian-style ale. The first, a Saison yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, our house strain of Brettanomyces yeast, contributes myriad flavors including pear, apricot, graham cracker, and bread crust. A portion of Interlude is aged in red wine barrels, which imparts a distinctive vinous, plum character and a dry, almost tannic, finish.
Grains: Caramel Malt, Red Wheat, Pilsner Malt
Hops: Nugget, Strisselspalt
Spices/Other: Turbinado Sugar, Small Portion of 20-Month-Old Interlude
Yeast: Saison, Brettanomyces
Serving Temp: 40-50°F
Ideal Within: Three Years