Sour Thistle

Okay, hold your tongue: This wild-fermented blend of thistle and hay ale was started in 2014 when we brewed our very first batch of hay ale. We left some of it in red wine and whiskey barrels, and the following year we aged a new batch with a wheelbarrowful of thistles from the field. In 2017, we then left some of the original herb under a tree in the brewer's garden and absorbed wild microflora cultures. Now all of these are gathered in one blend, where the thistles come through powerfully and provide fantastic depth under the acidity. It is also the thistles that provide the dark golden color, with the tannins from the Brett and the mineral notes from the barrel aging. All in all, it is a total surprise delicacy of a bottle that goes superbly with game and creamy stews.