Brewed with roasted barley and biscuit malts, the structure of Be Still comes from acid produced by Ale Apoth’s house lactobacillus as well as acid from brettanomyces and pediococcus activity during 10 months of slow aging in rye whiskey and fresh pinot noir barrels. The rye and wine portions are then blended together and allowed to sit on cascara (the sun-dried exterior fruit of the coffee bean) and cocoa nibs… adding depth and complexity. ABV: 8.4%
Be Still
