24 September 2016
18 Mile Red is our native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in regional wine barrels. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC, a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm, and some of our favorite species of Brettanomyces.
After aging the beer for four months, we blended in loads of purple plums and aged for another three months before bottling. The resulting rustic refined ale has a bright acidity and is filled with jammy plum and dark fruit notes rounded out by vinous barrel character.
If you were lucky enough to get your hands on a bottle of the 18 Mile Red Grand Cru, you're gonna love this one. Bottles release in the taproom on Friday September 30 at 4PM, $20 per bottle, 10 bottle limit per person