Noble Rot is the head-on collision of the beer world and the wine world … and now we’ve aged it on oak … for a whole year!
This saison-esque science project gets complexity and fermentable sugars from the addition of two unique white wine grapes, sourced with our friends at Alexandria Nicole Cellars in Prosser, Washington.
The first addition is the must of viognier grapes that have been infected with a benevolent fungus called botrytis. This ‘noble rot’ reduces the water content in the grapes while magnifying their sweetness and complexity.
The second is a pinot gris intensified by a process called ‘dropping fruit,’ where large clusters of grapes are clipped to amplify the quality and distinction of those left behind.
We then aged Noble Rot in one of our oak tanks for an entire year, making for a hazy ale that has a spicy white wine body and a dry, tart finish.