A Tart Saison Aged in Oak Barrels With Chardonnay Pomace
Two summers ago, we brewed a tart saison that fermented so quickly, the sourness did not have a chance to develop. So we let it rest. A year later, our friends at KIN Vineyards had finished their Chardonnay pressing, and offered us the remaining grape pomace to encourage the souring of this beer. We let it rest again. Winter passed. Spring passed. Let’s enjoy it now!