NOTE: We are no longer making this beer, but you may see it on draft and in bottles at our taprooms. Subscribe to our newsletter to learn about all our new releases. Drop us a line to express your true feelings.
Pawpaw fruit is hard to pin down. Its flavors can range from fresh papaya and mango to homemade banana custard. It's also almost impossible to process. But our brewing staff was undaunted. Working with a local forager, we sourced 100 pounds of this fruit from the forests along the Georgia/Tennessee border and got to work.
This 7.1% American wild ale is fermented in sauvignon blanc barrels with lactobacillus and saison yeast. We used multiple strains of brettanomyces in the secondary fermentation on pawpaw fruit to produce a clean, crisp and slightly fruity beer that will remind you of a California chardonnay.
Pair Foraged with crab legs, a Cobb salad or risotto with spring vegetables.
You May Also Like