In late 2020, we filled sixteen ex-chardonnay casks with Belgian Blonde Ale – a beer crafted with pale and specialty malts, Perle and Motueka hops, and a hardy ale yeast.
Each barrel’s contents were sampled periodically (and the tasting notes recorded) allowing us to thoughtfully tailor the final blend. Turns out twelve months on oak will drastically alter a beer, but we had a feeling it might…
It pours bright and golden, with a thick head of foam. Expect aromas of honey, oak and crushed table grape. There’s a farmhouse quality there, too.
The palate largely mirrors the above (and that’s just fine), singing with notes of oaked chardonnay and mulled cider. You’ll also be rewarded with bright carbonation, and a delicate acidity that leaves the tongue twirling for more.
Twelve months done good.