Cassidae is a sour Brett saison fermented with black currants in second turn Cabernet Barrels. The base for the blackcurrant was a mixed primary fermentation of brett, lacto, and saison strains aged in barrels for six months before receiving a pound per gallon of blackcurrants and aged another three. That was then blended with a mature sour red to consummate a delicate balance that is fruity, sour, dry, and deeply complex.
Available near Cambridge, Massachusetts
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