Masterclass! In the barrel adoption program, we were treated to a masterclass on the use of herbs, spices and fruit in the wild fermented beers of @nevelwildales. We made a hot infusion of different herbs, that we added to a base beer in various concentrations to experience the effect on flavor and aroma. The difference between the different herbs was amazing!
We also tasted the difference between a macerate of rhubarb and the leaves of black berries and the 5 times diluted resulting beer.
Finally, we tasted from our own barrel that now has been filled with beer for 2 months and another barrel that has 7 month old beer in it. Ours was ropey, the effect of the pediococcus bacteria, which is supposed to still disappear over the next year. Let's hope!