Fragmentary Delusion began as a dark sour beer brewed and fermented with Belgian yeast in stainless for 4 weeks. From the tank, it was pumped into an even mix of freshly dumped cabernet sauvignon and neutral oak barrels. The barrels were then inoculated with brettanomyces, lactobacillus and pediococcus to sour the beer and funk it up for balance. After 6 months of barrel-aging, black currants were added. The two different fruit additions were added in an even split between the Cabernet & reused barrels, which then re-fermented and aged for an additional 6 months before being bottle conditioned for a couple months. Both of these variants have a nice, balanced tartness to them, with vibrant colors to match the fruits.
Fragmentary Delusion 2021 - Black Currant
Barrel-Aged Dark Sour w/ Black Currant
Primary ferment with Belgian ale yeast with a mixed culture secondary of lactobacillus, pediococcus, and brettanomyces
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