I have a Saison that's been aging in Cabernet barrels are almost a year. Every time I taste it, it's great and almost ready for brite. Our owner, however, thinks it will be better as a sour.
Has anyone soured a finished aged beer in a wine barrel? If so, what's the best route to take?
Any advice is much appreciated!
Cheers!
Has anyone soured a finished aged beer in a wine barrel? If so, what's the best route to take?
Any advice is much appreciated!
Cheers!
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