Squashed Grape | 5.0%
Natural ferment + Vinum mustum + Somerset grapes
A raw, rustic sour saison harnessing the wild yeasts and bacteria on the skins of grapes used in English wine production. Taking local ingredients for use in our beers solidifies our sense of terroir.
The secret to Squashed Grape’s complex flavour (and rosé colour) is the grape must. We used local Somerset Pinot Noir grapes fresh from the press. Devoid of their juice we looked to extract the colourful tannins and propagate the wild yeasts and bacteria that have been fermenting natural wines for millennia. Finally we conditioned Squashed Grape in one of our first fill red wine Foudres to impart a gentle oxidation and acidity with a little more tannins to round off the dry finish.