Barrel-Aged Raisin Bread

This brew started 2 1/2 years ago with Pumpkin Peach Brown Ale in Whiskey Barrels. After aging for 9 months we added the wild yeast Brettanomyces in September 2018 and soured it in a grundy for an additional 13 months. 

The result is an easy-drinking dry ale with a light fizziness (like a celebratory glass of Champagne) subtle fruit tartness, and the unmistakable aroma of fresh baked raisin bread.