Vines No.3 magnums but it wouldn't be a

but it wouldn't be a worthy collab if we hadn't shooketh our fists at the sky a few times

This sour ale is dry and puckering with lingering fruit tannins

Subtle notes of vanilla and sea spray emerge as the beer warms

we picked up Gamay grape skins from Rosewood Winery (fresh out of a wild fermentation) and used these to inoculate a base beer

Vines No.3 magnums but it wouldn't be aVines No. 3 is the third instalment in a series that celebrates barrel aged wild beer and wine. No. 3 uses post fermentation Vidal grapes after 30 days of skin contact at Southbrook Winery as a wild yeast source. For them, the grapes go on to become their Orange Wine, for us, the skins provide enough micro organisms to inoculate our wort. What has emerged, after 10 months aging in oak and a nice bottle conditioning, is a dry, Saison esque beer with