Our latest Site Fermentation Project series is an ode to the beloved foedre—so many stories tie back to this humble barrel.
Our sour red was aged in VAT 19. This oak Foedre barrel was made in Hindmarsh, SA by C.A. Schahinger. It was first filled with wine in 1997 at a prominent Hunter Valley winery.
This red ale was fermented and aged in the Foedre back in Footscray, using a combination of selected yeast and bacteria.
This is a complex and rich sour beer, with a deep yet lively acidity.
1,500ml / 6.5% ABV