NOTE: Splinter Brown is highly-carbonated – so high the pressure has pushed corks out of the bottling during the aging process. For safety reasons, this beer will only be served for on-premise consumption and all bottles must be opened by Troegs servers.

Splinter Brown’s roots extend to July 2010 with the brewing of Scratch #34, a Belgian-style Dubbel. Some of this wort made it into a “funk” tank to ferment with bacteria and a blend of ale, Brett and sherry yeasts, but a large quantity was bottled in one of the brewery’s earliest bottle-conditioning projects. When the bottles didn’t carbonate properly, a resourceful brewer blended nearly 100 cases of beer with the original “funk” tank beer and transferred it into oak barrels. Fast forward to 2013, and this beer has aged with a finely developed Brett character, but only minimal tartness. Splinter Brown’s third flavor profile was created by blending the barrel-aged beer with a fresh-brewed sour mash fermented with a Belgian yeast strain and aged for six months in French and Hungarian oak wine barrels. This unique merger of flavors has resulted in a wonderfully complex Sour Brown Ale that is truly a labor of love. Cheers!