Abbey- Red Wine B.A. Belgian Stout with Brettanomyces and Raspberries- 10%
The Savage Oak version of Dark Abbey is aged for a year in fresh Cabernet Sauvignon barrels with Brettanomyces and Raspberry juice. Adding the raspberry to the barrel allows the simple sugar to ferment keeping the beer from becoming too sweet. The wine barrels, wild yeast, and raspberries combine with the base stout to create a complex beer with a jammy raspberry up front, followed by notes of tropical fruits, red wine, dark chocolate and a dry, earth funk on the finish.