ALVINNE WILD WEST PLUM EDITION 500ML

Blond Ale with pale and munich malts and very little hops (as to not distrub the workings of Lactobacillus bacteria) Primary fermentation occurs at 99 F because at this very high temperature the Morpheus yeast (Morpheus yeast = ale yeast strain + Lactobacillus ....originated in the French Auverne area) goes wild...in particular the Lactobacillus part comes strongly alive ...turning it into a very fruity sour ale. Aged for about one year in French Pomerol wine barrels from the Bordeaux area. After aging a soft secondary fermentation is induced (extremely difficult environment for ale yeast). FRENCH PLUM VERSION The plums are from France. The region of Castelsarrasin is also where they make the famous dried plums. Around 1,100 lbs of French plums is added to Wild West and then aged in French Pomerol barrels and then emptied into a big tank with French plums to be added. Maturation on plums for about another four months before it is ready. Then we take the beer off the plums and let it settle for some time in big wooden barrels for another 6 to 8 weeks.