A sour and dry braggot of wheat, barley and honey, matured in red wine barrels on viburnum berries harvested after the first frost. The foreground of this tastescape of early winter is composed of the softness of the barrel and the piercing bitterness of the berries. While the background is formed by the sourness resulting from mixed fermentation with notes of bog herbs and a dry aftertaste with hints of honey. There is a reason that in late autumn the birds pick the viburnum bushes clean, but in 1574 Catherine from Ķengarags was burned for seducing a guest with viburnum beer.
BARREL AGED SOUR BRAGGOT
Ingredients: Water, barley malt, wheat malt, honey, viburnum berries, heather, bog myrtle, pine shoots, wild rosemary, yeast.