Carolina Bauernhaus 18 Mile Red Plum debuts in bottles on September 30th. The Anderson, South Carolina based brewery just started bottling in June.
Purple plums highlight Carolina Bauernhaus 18 Mile Red Plum, a Belgian-style sour red ale. The base beer was brewed with North Carolina Wrens Abruzzi rye malt, and fermented in southeastern region wine barrels. The sour acidity is thanks to Lactobacillus that was isolated from opuntia fruit by SouthYeast Labs.
The Brettanomyces was captured from Clemson University’s Musser Experimental Fruit Research Farm. The final beer was aged for four months in wine barrels before spending another 3 months on the plums,
This is our 18 Mile Red sour ale aged on plums for three months. This rustic refined ale was fermented in regional wine barrels and aged for four months before blending in plums. The bright acidity of this beer is created using a strain of native lacto isolated by SouthYeast labs. The initial bite of this red ale is balanced by jammy plum notes and a vinious oak barrel character.
Carolina Bauernhaus 18 Mile Red Plum will be available in 750 milliliter bottles at the brewery in Anderson on September 30th.