Monument - Barrel Aged Black Sour
Monument started out as dark farmhouse style beer with rye malt and flaked wheat. After a primary open fermentation with a Saison yeast strain, we put it into ex-wine barrels with Brettanomyces yeast and Pediococcus souring bacteria. It was aged for 9 months in the barrels followed by a further 6 weeks can conditioning. Complex flavours of chocolate, liquorice and dark fruit with pleasant acidity and a dry finish.
Malt: Vienna, Dark Wheat, Munich, Rye, Carafa Special
Other Grains: Flaked Wheat
Hops: Styrian Golding, Saaz
Yeast: Belgian Saison, Brettanomyces bruxellensis
Souring Bacteria: Pediococcus