OA Sour Ale with Penisilium Roqueforti & Peaches
"Grand Blu (8.1%abv) is an American wild ale fermented with our Relic strain, resident airborne micro flora, then cask matured with Penicilium roqueforti (the organism used to make cave aged blue cheese) and lastly refermented with peaches. This year’s vintage was blended using a solera method from old and young Grand Blu casks, which heightens the funk and softens the sourness a bit. Aromas reminiscent of fresh pressed peaches, creamy tropical gelato and funk with light blue cheese accents. The flavors jump between tart peaches and tropical fruit, with undertones of hay, barnyard must and oak. The finish is dry, funky and crisp with very faint mossy tones.
Grand Blu is an annual release that holds a special place in our hearts, here at the brewery. The 2019 Grand Blu was blended by our blender and “cask overlord”, Max Morrow. Max has been with the brewery since 2016 and took over as our blend master in 2018. He is currently working through the sommelier certification program and is our “go too” guy to ask about pin pointing undescribed aromas and/or flavors.
Lastly, a special thanks to Ryan Steagall and the Milk The Funk crew for their interest in our Blue Cheese inspired beer. If you want to read more about the process, please check out the link to the MTF wiki page (http://www.milkthefunk.com/wiki/Strange_Roots_Experimental_Ales)"
Brewed by Strange Roots Beer