No 23 Season Ba

More information about No 23 Season Ba What at first glance sounds like panning is actually a traditional brewing technique. Bière de coupage involves mixing a freshly brewed beer with a brew that is somewhat older and more mature. The advantage of marrying two brews is that the end result has the bounce and energy of the young beer and the complexity and depth of the old one. Many breweries are interested in this method, including the team at Oedipus. The Amsterdam brewery has taken its grisette and cut it in three different ways with different aged brews. Two of the blends are still in storage, the third is sold under the name Stuido Oedipus No. 23 and is a barrel-aged Saison.Number 23 consists of two parts grisette married with one part Berliner Weisse and then aged in a disused red wine barrel. The brew has a strong 6.0 % alcohol content and presents itself in a pale old gold with a delicate veil of foam. A nose of sour, green fruit and wine invites you to try it. The taste is composed of fruity acidity, delicate hints of fine red wine, tangy lemon, notes of spicy wood and funky yeast. Sparkling carbon dioxide elegantly rounds off the dry character.Pouring in its most delicious form!