Introducing the last in the series of Barrel Aged Beers is Mother’s Ruin, an idea Rob has had for a while since his last inspiring visit to California – a gently soured, simple pale golden ale. Short maturation in the barrels so the spirit doesn’t overwhelm the beer but picks up enough complementary flavour… bottled with champagne yeast with a high level of effervescence
Mother’s Ruin is a golden sour beer, fermented using three different yeast strains and lightly soured using Lactobacillus buchneri. A blend of spices, including cardamom, cumin, cloves and star anise were added to the boil, along with Savinjski Goldings hops to add a touch of bitterness. Following fermentation, this beer was aged for 12 weeks in gin barrels, sourced from the Aquitaine region of France. Bottled with champagne yeast, Mother’s Ruin has evolved into something very special, with a gentle acidity, notes of elderflower and orange blossom and a just a hint of sharp juniper.
||GIN BARREL AGED SOUR