In clay pots—historically used in winemaking—we aged a combination of spontaneously fermented ale and Pinot Noir grape must, which is the unfermented juice of the grapes. The clay vessels added minerality to the blended ale’s array of lightly tart notes including apricot, vinous grape, red currant, and a hint of blackberry. Spontaneous fermentation adds complexity to the beer’s balanced flavor and helps it achieve its refreshingly dry finish.
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