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Erinyes | FERMÆNTRA
ABV: 5.9%
IBU: 3
Style: Sour - Other
Actively Produced
Description: Made to be light, refreshing, complex, and sessionable. Aromas of tart pie cherries, Granny Smith apples, with subtle cellar-must and soft oak on the backend. Sip this one slow and flavors will amplify; which leads to a Cabernet Sauvignon-like undertone, complementing the acidity. Using a technique called “Kettle Souring” we add lactobacillus bacteria to the kettle before boil to lower the pH of the wort and create the tartness that makes this beer so refreshing. We then use a Belgian saccharomyces yeast strain and finishing fermentation with brettanomyces. During fermentation we also add 40 pounds of tart cherries an medium toasted American oak to finish it off.
IBU: 3
Style: Sour - Other
Actively Produced
Description: Made to be light, refreshing, complex, and sessionable. Aromas of tart pie cherries, Granny Smith apples, with subtle cellar-must and soft oak on the backend. Sip this one slow and flavors will amplify; which leads to a Cabernet Sauvignon-like undertone, complementing the acidity. Using a technique called “Kettle Souring” we add lactobacillus bacteria to the kettle before boil to lower the pH of the wort and create the tartness that makes this beer so refreshing. We then use a Belgian saccharomyces yeast strain and finishing fermentation with brettanomyces. During fermentation we also add 40 pounds of tart cherries an medium toasted American oak to finish it off.
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