Limited edition: Wild Ballyhoura: Trespass Dark Farmhouse Ale

In September 2017 we did a special collaboration brew with Jamil Zainasheff, famed author and co-owner of Heretic Brewing in San Francisco. Collaborations are all about exploring new possibilities, challenging one another to push boundaries. Jamil – author of Yeast and Brewing Classic Styles – has done it all. So we looked local and, in keeping with the grand saison tradition of brewing with what’s at hand, we developed a recipe to take advantage of the plentiful supply of ripe blackberries growing wild in the nearby Ballyhoura mountains. For one of our most complex beers ever, we brewed a Belgian farmhouse-style ale, with premium Irish malt, Bavarian specialty malt, English hops, and a mixed fermentation comprising a saison yeast for primary with Brettanomyces yeast as a secondary fermentation. We aged this in Burgundy pinot noir and chardonnay wine barrels for 13 months, then added even more blackberries to create a rich, dark and complex blackberry farmhouse ale. We called it Trespass: the sweetest blackberries always grow on another man’s bush. Style: Dark farmhouse ale infused with blackberries. Malt: MCI Pale ale malt, Weyermans Caraaroma, Caramunich III, Carafa Special III, wheat malt. Yeast: Belgian saison yeast, Brett Brux, Brett Lambicus and and Brett C. Hops: Fuggles. Strength: 7.5% ABV Bitterness: 35 IBUs Tasting notes Colour/appearance: dark chestnut brown in the glass with a creamy head. Aroma: a big sweet nose up front, with an aroma of sweet apple and red berries to the fore, balanced with vinous undertones and a hint of wood. Flavour: medium body. Mild tart flavour with fruity apple and jammy blackberry notes. Toffee caramel sweetness and a dry funky ending. Aftertaste: dry finish with faint Brett barnyard aftertones. Food pairings The fruity, tart flavours in this farmhouse ale make it ideal for food. Bake up a whole

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