A barrel-aged mixed fermentation wild ale in cans. We’ll say yes to that!

brunch is a Canadian take on a more traditional style: the framboise sour. Undeniably raspberry, but with a competing glow of Brettanomyces funk. It is worth noting how the baseline acidity that is a product of microbial activity, conspires with the acids naturally present in the raspberries, to further increase the total acidity of the blend while maintaining a less aggressive and more balanced overall profile. In addition to the heavy raspberry charge, is a mostly silent, yet substantial fruit contribution of mango added not for its impact to the flavour profile, but for its contribution to the overall mouthfeel. At 7.6% ABV, this blend is a fermentation with no indication on the palate of the percentage contained within. Allow to warm slightly to enjoy all of the nuance and complexity. Enjoy!