A lot of time went into making this beer. This isn’t to suggest that very long periods of maturation in oak automatically lead to good beer. Far from it. In fact, some of our favorite beers we’ve made have achieved some really nice characteristics in just a few months. However, we’re really pleased with the way Sherry Barrel Atrial Rubicite turned out and are happy it received all the time it did. The base beer for Sherry Barrel Atrial Rubicite was brewed in 2013. After maturing in oak barrels for about a year, it was blended during the spring of 2014 and refermented with raspberries. It was then racked to a single 500 liter Spanish sherry barrel for further aging and maturation. In July of 2015, fifteen months later, we racked the beer out of the sherry barrel and bottled it. All together, Sherry Barrel Atrial Rubicite took a little over two years to make. Again, this isn’t to suggest that long periods of fermentation and maturation necessarily equate to enjoyable beer, but in this case, we think it does. Sherry Barrel Atrial Rubicite was brewed with Hill Country well water, barley, wheat, oats, and hops. It was fermented with our mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery, and refermented with raspberries grown in Washington. Sherry Barrel Atrial Rubicite was pakagd in July of 2015 and is unfiltered, unpasteurized, and 100% naturally conditioned. At the time of bottling, it was 7.0% alcohol by volume, 1.003 specific gravity (0.75 degrees Plato), 7 IBU, and 3.3 pH. Batch 1 - 330 mL Bottles - Bottle Labeled July 2015