Come one, come all to experience the phenomenally decadent results of carefully concocting a lip-puckering Sour Red Ale, sprinkling in some magic lactobacillus and brettanomyces and putting it to bed to ferment in a bourbon barrel for a full two years. This next #PrivateStache has been long awaiting its unveiling. Vieux Rouge is now ready to make its dramatic debut. Outside it may be raining, but in here it’s entertaining. #VieuxRouge, a bourbon barrel aged Mixed Fermentation Sour Red Ale, is headed to take its turn in the spotlight. Be sure to pick up a bottle before the final curtain call.
March 29, 2018