(Green Bay, WI) – The latest from Titletown Brewing Co.’s newsletter…
After 16 years of using only brewers’ yeast to ferment our beer, we’ve made a couple of limited ventures into the world of “wild” beer this week! By incorporating other microbes into fermentations, we’re able to develop new and interesting flavors we couldn’t achieve otherwise. Here are the details:
Grand Funk – Our 2010 Grand Cru (our 1000th batch) aged in a Captain’s Walk wine barrel while undergoing a second fermentation by Brettanomyces yeast and Pediococcus bacteria. Aromas including oak, ripe fruit, earth, and leather precede red-wine-like flavor and a dry, slightly tart finish.