Rosa Rouge
Red Rose + Pomegranate + Barrel-Aged
We were delighted to have been paired up with Side Project Brewing from Missouri for the Rainbow Project 2018. Our allocated inspirational colour for this year was Red! We decided to bring our shared ethos of wild yeast and barrel aging together, culminating in a transcontinental sour Saison.
Available in 330ml Bottle / 20l Keg
- 330 ML
- 5% ABV
- 0 IBU
- 10 PLATO
About
We were delighted to have been paired up with Side Project Brewing from Missouri for the Rainbow Project 2018. Our allocated inspirational colour for this year was Red! We decided to bring our shared ethos of wild yeast and barrel aging together, culminating in a transcontinental sour Saison.
Ingredients
Malt
Lager Malt, Imperial Malt, Wheat
Hops
None
Yeast
Wild Somerset, Wild Missouri
Other
Pomegranate Molasses, Rose Petals
Allergens
Malted Barley (gluten), Wheat (gluten)
Experience
Appearance
Blushing gold
Aroma
Turkish delight
Flavours
Tart pomegranate & blossom
Finish
Juicy tartness, tannic dryness
Cellaring
Drink Fresh or Age
Unique Aspect
For this project we decided to bring our shared ethos of wild yeast and barrel aging together, culminating in a transcontinental sour Saison. With 6 months in barrel and 6 months in bottle, the wild yeasts from Westcombe Somerset, & Missouri USA have run riot building complexity and flavour development.
The wild yeasts of Missouri, wrangled by Cory and Side Project, were flown to us to mingle with the Somerset beasties for a transcontinental co-fermented, barrel aged sour Saison. Brewed without hops we have incorporated the colour red with the additions of pomegranate and rose petals. A funky mixture of microbes in burgundy wine barrels lends a tart acidity and farmhouse slant while the fragrant rose and pomegranate play with the woody tannins in Rosa Rouge.
Food Pairings
Finding a dish to balance the cutting power of brisk acidity and bold tannins with the delicate rose petal and pomegranate is the key here. Heavier salads with chicken and thick dressings will work perfectly, even more so with some walnuts and pomegranates. Alternatively a Persian (rose and pomegranate inspired) khoresh stew is based on the flavours of tomato, saffron and pomegranate juice - throw in some dates and lamb for the full effect.