Barrel-aged Fruited Sour AleThere aren't many kiwis growing in
Indiana and they aren't typically added to beer, but when we started
making sour ales, our forward-thinking brewers wanted to do something
different. They hand peel the fruit and add it whole to the base sour
ale that had been fermenting for more than eight months in white oak
barrels. The result is a fruited ale that is hazy and golden/straw in
appearance upon pouring, with zesty amounts of carbonation. Fresh kiwi
and tropical aromas combine with floral and wine-like notes, with rich
kiwi flavors following in the taste, accompanied by refreshing tartness
and a dry and tangy finish.