Pramień: Batch #03

Our house saison Pramień, fermented with brettanomyces and aged in wine barrel, now gets a new fruited iteration. Japanese quince is usually considered inedible due to it’s high acidity and astringency, but oh it shines in our beloved saison. We brought the fruit from up north of Belarus, then conditioned the beer on it for a couple months, and naturally carbonated in a bottle to get that soft and pillowy head of foam. Aromas of lemon zest, freshly crushed rose petals, green apples, vanilla wood barrel and roasted almonds burst out of the glass. It’s a berfect sipper, so waste no more time – crack it open!