Wine-beer hybrid. An experiment in changing the definition of what beer can be.

A blend of beers aged in oak barrels for 22 months. Refermented on 100kg of hand destemmed and lightly crushed Riesling grapes grown in Oliver, B.C. After a short period of cold maceration, the grapes were added to a fruiting barrel.

Fermented with wild yeasts and bacteria from the grape skins, as well as Brettanomyces Bruxellensis Var. Drei (isolated from Belgian lambic).

After 40 days of skin contact, the grapes have imparted bright fruit notes of pear, orange, and lemon. The base blend presents with Brettanomyces funk and low-to-medium acidity.

The high fruiting ratio of about 500g/L means this blend has prominent Riesling wine characteristics - flavours of pear, stonefruit, and white grape, with a bit of floral character tucked in there. It's got a bright and effervescent level of carbonation from almost 6 months of bottle conditioning.

The blender recommends keeping the bottle chilled upright for at least a day before you enjoy it, and to try to pour all in one go, without "glugging", to leave the lees behind. Please enjoy at cellar temperature in a stemmed glass.