Barrel Project: Zinfandel Sour Ale

Using wild wine yeast straight from the vineyard and pomace straight from press, Barrel Project: Zinfandel Sour Ale is infused with Dry Creek Valley zinfandel grape skins. Tart and jammy, juicy but dry, this ale is fruit-forward with notes of bright red berries, with wood spice and soft tannins on the finish. Pair with roasted poultry like duck or turkey, or a sweet dessert.