Wild ale brewed with feijoas & aged in wine barrels.
From the brewer:
“We start out by brewing a pretty simple pale beer. We then ferment and age it in barrels with various bug for about a year ad then we add the feijoas. The fejioas are simply cut in half (cutting 800 kg of fruit is a great team building experience!), then pushed through the bunghole of the barrel, skin and all. Depending on how the ferment goes, we plan on leaving the fruit in the barrel for about a year, then we draw the beer of the fruit, blend the barrels and bottle it. The beer is unfiltered and bottle conditioned so some sediment will remain.
Being a “vintage” beer, every year will be a little different. 2013 was 9.5% and quite full bodied and complex. 2014 was 7.5% and more dry and crisp with a cleaner sourness.”