Super Soak: our Soak series amped up with a bigger malt bill, increased alcohol, and twice the amount of fruit as Soak. While still rather sour, the higher ABV in Super Soak serves to somewhat temper the acid formation by the lactobacillus.
We ferment the 60% wheat base beer in large oak foeders for several months. Fermentation duties are shared gracefully between our house lactobacillus strain and our Native New England mixed culture. Loosely inspired by the cold-maceration process used in winemaking, we blend fruit directly into the foeders to “soak” for a deep extraction of unique colors, aromatics, and flavors through refermentation.
Plum Super Soak pours a blushing pink color and moderate haze. An inviting nose of lightly toasted oak, overripe plum, and a subtle warm spice gives way to a medium-light body complemented by a tart plum and raspberry palate. Plum makes for an incredibly satisfying iteration in the Super Soak series!