Barrel-aged

Ageing in oak barrels brings woody complexity to beers

The woody complexity of beers like Modus Operandi, is achieved by ageing the beer in oak barrels. With each batch we sample a number of barrels to identify the flavours that blend well. 

We pick up character from the wine and bourbon that was previously in the barrel. The brettanomyces yeasts love the porous nature of the wood to develop a slightly sour cherry flavour

Flavours

  • Wood
  • Blends
  • Soured
  • Barrel

MORE ABOUT THIS TASTE

The Blend 2017 | 4.9%

The epitome of our sour beer blending program

Rooting Around - Summer | 6%

Summer is here and so is the next season in our Rooting Around series

Redwood 2016 | 5.8%

Foraged fruits, wild yeasts and lots of barrels and blending.