This vintage Wild Specialty Beer presents an intricate fusion of deep, rustic malt and intense fruit character. After spending over two years in wooden barrels, the dark base beer has transformed, revealing complex layers of funky brettanomyces and sharp lactic acidity. The addition of sloe berries imparts a distinctive tart plum and dark cherry profile, accompanied by a subtle, almond-like nuttiness from the fruit pits. The long maturation in wood introduces refined tannins and a whisper of vanilla, grounding the vibrant acidity. The result is a sophisticated, vinous experience where the wild fermentation and fruit coexist in a balanced, evocative harmony.
Appearance.Deep mahogany to dark ruby-brown with a slight haze from the long aging process and fruit addition. It pours with a thin, tan-colored head that dissipates relatively quickly, leaving minimal lacing.
Aroma.High intensity and deeply complex. Pungent aromas of funky leather, wet hay, and earthy barnyard notes from the wild fermentation dominate. These are intertwined with sharp, tart sloe berry notes—reminiscent of dried plums and tart cherries—alongside a distinct marzipan or almond-like character. Toasted oak and subtle caramel malt sweetness provide a sturdy background.
Taste.A bold, sharp acidity leads the palate, quickly followed by the astringent and tart flavors of sloe berries. The dark malt base contributes notes of crusty bread and toasted grain, though the sweetness is largely fermented away. Significant wood character manifests as dry tannins and a hint of spice. The finish is remarkably dry, funky, and lingering, with a puckering fruit tartness and a vinous aftertaste.
Mouthfeel.Medium-light body with a crisp, moderate to high carbonation that enhances the perception of acidity. A notable tannic astringency from both the sloe berries and the wooden barrels provides structure and a dry sensation. There is a very faint, well-integrated alcohol warmth.