Barrel-Aged Oud Bruin w/Brettanomyces
We’ve taught an old brown new tricks. The brunette hue is derived from roasted Belgian aromatic malts, and fruity esters are augmented by lemon and orange zest. For a further twist, Brettanomyces induced secondary fermentation flecked with sour cherries, raisins, cranberries, and figs for a mildly acidic ale. Want something even freakier? Lock it up in a cool dark place for a few years and see what happens.