A blend of Blondes Ales aged in oak wine barrels where Brettanomyces, Pediococcus and Lactobacillus were added for a secondary fermentation. Guanabana fruit puree was added in the barrel. Armotatics of pineapple and strawberry blend pleasantly with toasted oak and earthy funk. Mouth puckeringly tart with a finishing sweetness to round the palate.
Available near Cambridge, Massachusetts
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