Tiger Bite!!!
Barrel-fermented, Kaffir-Lime and Lemongrass scented ale
Limited Release
6 August, 2004
Created specifically to complement the evening’s menu for our first annual Bass and Beer Festival, we’ve brewed it every summer since. This year’s variation is even more complex and interesting, and here’s why.
This light, golden ale was brewed and initially fermented with our house ale yeast in stainless steel. One week later, it was racked into a French oak barrel which had previously been used for the production of barrel-fermented Viognier white wine (special thanks to our friend Carl Sutton, of Sutton Cellars Winery in Sonoma, CA!!) where it underwent a secondary fermentation from the lees (residual yeast and sediment) remaining from the wine. Finally, fresh lemongrass stalks and kaffir lime leaves were added to the barrel for additional character.
The resulting beer creatively and successfully blurs the line between beer and wine with its intense fruity, herbal aromas and flavors. Dry and tart through the finish, perfumed herbal character mingles with a hint of wine-like minerals and grapes and clean, fresh barley malt, all accentuated by a champagne-like effervescence.
Enjoy!
OG: 1.044 FG: 1.008 ABV: 4.75%