Imperial Witbier, 8% ABV, sour mashed 1-2 days, and fermented with a blend of Berliner Weisse culture and Belgian Witbier yeast. The beer is barrel fermented in large red wine barrels (132 gal. barrels). Raspberries are added to the beer towards the end of fermentation directly to the barrel, and aged on the raspberries for a minimum of 1 month. The Berliner culture contains souring bacteria and the raspberries will add acidity to the beer. Brewed to commemorate Bottleworks 12th Anniversary.
Originally brewed in 2011. Rebrewed in 2013.
Sampled at the Saint Louis Ratebeer Gathering into tulip glass. Thanks, Dan, a real highlight of the night. Poured a hazy straw color with white head, good Belgian lace and noticeable alcohol legs. Aromas and flavors of a Berliner Weiss, with raspberries blended-in and about double the alcohol percentage (warming but well-hidden.) Very tart, slight sourness and barnyard. Effervescent mouthfeel. Dry and fruity, metallic Champagne-like finish. Extremely well-crafted, truly awesome beer.
Shared from a 750ml. Pours a beautiful hazy yellow. Smells like yeast, tart fruit, wine and vine. Tastes like raspberry iced tea. Herby, vinous, tea leaves, aged raspberry flavor over a fresh flavor and some oak in the background as well. Bright sugary and tart notes highlight the finish. This is just one fine fine sour berliner or imperial wit or whatever you want to call it. If I ever see this again I’m going to hop on it immediately. Honestly I’ve felt lately that some of the Bruery offerings I’ve had are a little over rated, this one rocks, maybe the best I’ve had by them.
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