OLVALDE presents, in collaboration with OAKHOLD

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.

missing picture (It's Joe's fault)

Day Torch



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