The first batch of this was a festival only release. Aged with oak chips and the second generation of two strains of brettanomyces. Each strain of brettanomyces was selected for contributions to flavor and aroma while maintaining a low acidity in the finished beer. Notes of dark fruits, grape skins, vanilla, chardonnay and oak mix with a hint of cherry tartness. Velvety, medium carbonation deliver a balanced refreshing drink that the base Belgian yeasts can not create on their own. This beer will be released once per year.
Batch “SNHBF” was first sampled at the 2011 Southern NH Brewers Festival where we served it directly off the barrel. We were able to get a few hundred bottles from what was left after everyone enjoyed it at the fest. This batch was barrel aged for over a year in a Merlot barrel from California.
As of 5/14/12:
