The Open Work Merlot
Spontaneously-fermented Sour w/ Merlot Grapes
We blended this exceptional spontaneous ale in late 2023 and conditioned it on a superb lot of Merlot grapes grown on the North Fork of Long Island. This beer is made according to the traditional Lambic process: a turbid mash with raw wheat, a long boil with aged hops, fully ambient inoculation, fermentation and maturation in oak barrels, blending from barrels of various ages onto fresh fruit, and ample bottle conditioning. The result is one of our finest spontaneous ales to date: aromas of soft funk and red wine, flavors of restrained tartness and velvety red fruit, and long and evolving finish. A beer of rare balance and grace, and one of the triumphs of our spontaneous fermentation program.
