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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.

9.5% ABV


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

we are honored to share

x 1


2006 : Great American Beer Festival

Beer Formats

All the available ways to enjoy this beer.

750 mL bottle