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Epifeetus
A wild ale featuring Sideritis, a local Greek grape variety! We inoculated the wort with grape skins in our DIY coolship to add an interesting fermentation character. During aging, we further enhanced the aroma by using more grape skins for an extended skin contact, which also provided the sugars for bottle conditioning.
We took measures to achieve a Brett-forward result, changing our very strict sanitation protocols and employing protocols akin to winemakers and even attempting to crush some grapes with our feet. The wild yeasts on the grapes proved dominant, outcompeting most other microorganisms. The sour wort served as an additional limiting factor, resulting in a surprisingly clean outcome, ideal for complementing the grapes used.
€9.80
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A wild ale featuring Sideritis, a local Greek grape variety! We inoculated the wort with grape skins in our DIY coolship to add an interesting fermentation character. During aging, we further enhanced the aroma by using more grape skins for an extended skin contact, which also provided the sugars for bottle conditioning.
We took measures to achieve a Brett-forward result, changing our very strict sanitation protocols and employing protocols akin to winemakers and even attempting to crush some grapes with our feet. The wild yeasts on the grapes proved dominant, outcompeting most other microorganisms. The sour wort served as an additional limiting factor, resulting in a surprisingly clean outcome, ideal for complementing the grapes used.
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A wild ale featuring Sideritis, a local Greek grape variety! We inoculated the wort with grape skins in our DIY coolship to add an interesting fermentation character. During aging, we further enhanced the aroma by using more grape skins for an extended skin contact, which also provided the sugars for bottle conditioning.
We took measures to achieve a Brett-forward result, changing our very strict sanitation protocols and employing protocols akin to winemakers and even attempting to crush some grapes with our feet. The wild yeasts on the grapes proved dominant, outcompeting most other microorganisms. The sour wort served as an additional limiting factor, resulting in a surprisingly clean outcome, ideal for complementing the grapes used.