Super Soak: our Soak series amped up with a bigger malt bill, increased ABV, and twice the amount of fruit as Soak. While still sour, the higher ABV in Super Soak serves to moderate the lactic acid formation.
We ferment the base beer with 60% wheat in large oak foeders for several months. Fermentation duties are shared gracefully between our house lactobacillus strain and our Native New England mixed culture. Loosely inspired by the cold-maceration process used in winemaking, we blend fruit directly into the foeders to “soak” for a deep extraction of unique colors, aromatics, and flavors and a refermentation.
Blueberries lend a tart, rich flavor profile, and a deep plum purple hue. The nose teases with aromas of blueberry cobbler, berries, and hints of baking spice. Moderate to heavy acidity is backed up with sweetness from the blueberries and a subtle earthy undertone.
Final Rating: 4.42/5
look: 4.75 | smell: 4.5 | taste: 4.25 | feel: 4.5 | overall: 4.5
Poured from a 750mL bottle into a Trillium Super Soak wine glass. Purchased at the brewery last week.
Pours a magnificent plum-maroon body with a three finger light purple head that reduces fairly quickly to leave no lacing or retention. The color is great here.
Aromas are tart and lactic, blueberry pie including a bready, buttery crust, blueberry wine, tannins, wheat, light oak and funk.
On the tongue is lightly sour berries, quite yeasty, bready, winter spices, wine-like blueberry skins, cinnamon, vanilla, tannins, blueberry juice, finishing lightly oaky and dry. Mouthfeel is medium-light on the body with pretty low carbonation.
Quite an enjoyable Wheat Sour. Lots of flavor here, could maybe use more blueberry flavor but I think a lot of it fermented out.