"Sour golden ale aged in an oak foudre for 18 months with Dutton Farm (VT) raspberries and apples, fermented with Brattleboro wild mixed culture.
First we make Brattlebeer, and then we make Brattleberry. Brattlebeer ages for 10-12 months on Vermont apples in an oak foudre with a history dating back to the 1800’s. To make Brattleberry, we throw in fresh local raspberries and age it for another 6-8 months. The result is a beautiful clear rosé colored beer with a balanced raspberry flavor, and a crisp champagne like finish. The use of fresh fruit allows our wild mixed culture yeast to shine and compliment the fruit, instead of one masking the other.
Fermenting since 2014 with only wild brattleboro mixed culture yeast. continually pushing boundaries of new sour beer. brewhouse fueled by wood, not fossils.
To truly understand terroir and wild yeast, a brewer must come to terms with the type of beer that “wants to be made” in their region. We are proud of Brattleboro’s wild yeast for its balance, its stone fruit and pecan character, and how dry and effervescent it leaves the beer. We are grateful to our region’s farms for the availability of world class hops and fruits, as well as to our area distilleries for unique and beautiful oak barrel flavor histories.
We delight in making beer that could only be made in our place, with our team, supported by our community and environment."
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