It's my pleasure to present this collaboration with Oakhold brewery. Opening soon on a farm near Duluth, these guys make incredible sour beer. It was a treat to have Caleb and Levi down to brew, and the ale is awesome.
We used 6-row and spelt malts, I grew hops and nasturtium at the Olvalde farm, and we fermented in oak casks using Oakhold's sour and funky bugs to create this big sour ale.
Tasting Notes:
Day Torch has a big sour flavor with wild funk and a peppery bitterness, all complemented by a mild wheaty malt sweetness.
Serving Suggestions:
Day Torch is designed to be served at cellar temperatures, 50-55 degrees Fahrenheit.
Pour with or without the lees; a good way to distribute the lees is by pouring the first half of the bottle, gently swirling the bottle, and then finishing the pour.
Day Torch
