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Haro

Fermented with Belgian ale yeast, then aged in a Spanish red wine barrel for nine months with a rather diverse culture of Brettanomyces and other microbes. Funky and very lightly sour.

Abv 6.5%

Unfiltered, store cool, suitable for vegans

Ingredients & recipe

Malt

Malted Barley (Pilsner, Cara, Aromatic)

Hop

Saaz

Yeast

Belgian Ale, Mixed Culture

Fermentation profile

Fermented warm, crash cooled then barrel aged