What sounds like adulteration at first glance is actually a traditional brewing technique. The so-called Bière de coupage involves mixing a freshly brewed beer with a brew that is a little older and more mature. The advantage of marrying two brews is that the end result has the bounce and energy of the young beer and the complexity and depth of the old. Many breweries are interested in this method, including the Oedipus team. The Amsterdam brewery took their grisette and cut it three different ways using different aged brews. Two of the mixtures are still in storage, the third is sold under the name Stuido Oedipus No. 23 sold and is a barrel aged Saison.
The number 23 consists of two parts Grisette, which were married to one part Berliner Weisse and then aged in a disused red wine barrel. The brew has a strong 6.0% alcohol content and is presented in a pale old gold with a delicate veil of foam. A nose of sour, green fruits and wine invites you to try it. The taste is made up of fruity acidity, delicate hints of fine red wine, tangy lemon, notes of spicy wood and funky yeast. A sparkling carbon dioxide elegantly rounds off the dry character.
Pancakes in their most delicious form!
OedipusWater, barley malt , wheat malt , oat flakes , hops, yeast
