A blonde ale fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces.

Delicate, crisp, and refreshing, this wit makes for a fantastic lawnmower beer, and the perfect refreshment after a day in the mountains. Pale straw in color with a fluffy white head. A distinct bready aroma from the unmalted wheat and Belgian yeast. Lightly sweet, a touch of fruity esters, and just a hint of orange and coriander, with a dry and slightly tart finish. Yes please may I have some more.

Body is light, and the mouthfeel smooth. The palate gathers apple peel, light clove notes and a thin sweetness that’s touched with caramel. In the middle, ripe and juicy fresh wheat malt with pear edge, while a husky, grainy, wheat twang livens things up. Suggestions of bubblegum are noted. There’s very little bitterness, but a slight lemony sourness, banana pith and light hop leaf character that, combined, increase the perceived bitterness. Yeast is rather neutral, a bit chalky. Some medicinal phenols show through toward the finish. Finish dries the palate, with a lingering wheat and barley husk.

Imperial Witbier, 8% ABV, sour mashed 1-2 days, and fermented with a blend of Berliner Weisse culture and Belgian Witbier yeast. Beer is barrel fermented in large red wine barrels (132 gal. barrels). Raspberries are added to the beer towards the end of fermentation directly to the barrel, and aged on the raspberries for a minimum of 1 month. The Berliner culture contains souring bacteria and the raspberries will add acidity to the beer. Brewed to commemorate Bottleworks 12th Anniversary.