Using fresh Belgian Ale yeast from mates at Mogwai Labs, we barrel fermented a Belgian Tripel in second fill, Sons of Eden Shiraz barrels for 6 months. The super active ferment in barrels promoted the formation of classic Belgo fruity esters. Being left on the yeast lees allows for a rounding softness of the mid-palate.
Rich and unctuous, the alcohol binds the strong flavours together, and is accentuated by the soft Shiraz berries and dry oak finish. Honeyed weetbix, dried apricot, raisin and golden syrup flavours dominate in a rich but enjoyable expression of Christmas cheer.
