Broken Tail was aged 11 months in large French Oak puncheons that previously held red wine. Hopped exclusively with Motueka hops from New Zealand and subtly spiced with Indian coriander and Florida tangelo zest. Citrusy, tropical, funky, and moderately oaked with a tart finish. 5% 16 IBU.
Dry Hopped Broken Tail
Dry hopping with a plethora of whole leaf Citra and Mosaic after 11 months of barrel aging adds additional layers of citrus and tropical fruit to this wild witbier. Notes of starfruit, lime, and gooseberries transition to a funky, wine-like finish. 5% 16 IBU.
3 y 2
This collaboration with our dear friends at 26 Degrees is a wild amber ale brewed with a hefty amount of rye and a touch of caramel malts. Aging for 10 months in a heavy toasted French Oak puncheon that previously held red wine from the Napa Valley gives this beer prominent oak character. Aromas of caramelized tropical fruit and toasted malt lead to flavors of spicy rye and vanillin with a tart, red wine finish. 5.5% 15 IBU.
Barrel of Funk
This Wild Witbier was brewed and bottled at Barrel of Monks and fermented with Odd Breed's mixed culture of wild yeast and bacteria. Firm acidity with soft yet nuanced layers of Brettanomyces funk mingle with notes of citrus and tropical fruit. A touch of coriander and Florida orange peel are faintly present before leading to a dry, oaky, tannic and tart finish. Barrel aged wild witbeer. 7.6%.