Barrel-aged Sour No. 3
To make Mavis, the third in our series of barrel-aged fruited sours, Brewmaster Eric Johnson started with his house golden ale base. Mavis is a mixed fermentation blend of Brettanomyces and Lactobacillus aged in Bordeaux barrels. Each barrel received an addition of a single fruit, blackberry, raspberry, or cranberry, and aged from 24-30 months in the wood. Each barrel produces unique flavor characteristics and only a few were selected and blended together to create Mavis.