We barreled a bit of our wort today. 225 liters of Honey Wheat wort (unfermented beer) went into a former red wine barrel with Belgian Saison yeast. In about 30 days we’ll taste the fruits of our labours and see what we have. We’re expecting to have a dry, light-golden beer with lots of esters and spicy, fruity notes. Undertones of toasted oak and vinous-ness will add complexity and interest.
Most of this beer will be used for our cask program. It might be dry hopped, aged on fruit, or spiced in a naturally carbonated cask – whatever tickles our fancy! Look for it at special PEIBC events or at our cask-friendly licencees like Stillwells in Halifax.