Five years ago, on 12 October 2020, we took a batch of beer that we had fermented on Omega Yeast’s wild and funky All the Bretts and added it, along with black cherry, to a Red Burgundy French Oak barrel. We blended that with a mixed-fermentation Kveik Lactobacillus beer from a second Burgundy barrel and conditioned it a tad more on fresh red cherry to produce an elegant vinous Kriek-style cherry sour.

Aroma: Prominent wine barrel notes with an undercurrent of sour cherry and red fruit. Woody and slightly herbal, balancing dried fig and violet petals. 
Appearance: Light brown with ruby highlights, very low carbonation. Medium bodied.
Taste: Tart cherry and woodiness intermingling with a light herbal character. Subtle Pinot Noir earthiness, with a hint of leather. Funky with an elegant acidity and a touch of marzipan. Medium bodied with well-balanced smooth tannins on the finish.

Recommended Pairings: Roast or Smoked Duck, Char Siu Pork, Soft Creamy Cheeses, Cured Meat, Black Forest Cake

五年前，即2020年10月12日，我們將一批使用Omega Yeast野生狂野系「全布雷特酵母」發酵的啤酒，連同黑櫻桃一起注入法國紅勃艮第橡木桶中陳釀。其後再將此酒液與來自第二個勃艮第酒桶、採用克維克乳酸菌混合發酵的啤酒進行調和，並添加新鮮紅櫻桃進行二次熟成，最終淬鍊出這款酒體優雅、蘊含葡萄酒風韻的克里克風格櫻桃酸啤酒。

香氣：突出的葡萄酒桶陳風味，伴隨酸櫻桃與紅色水果的底蘊。木質調與細緻草本氣息相互交融，平衡了無花果乾與紫羅蘭花瓣的香韻。 外觀：泛著紅寶石光澤的淺棕色酒體，氣泡感極低。酒體中等飽滿。 風味：酸櫻桃與木質氣息交織，伴隨輕盈的草本特質。細膩的黑皮諾土壤礦物感與一絲皮革韻味，野性風趣中帶著優雅酸度，並透出少許杏仁膏的甘甜。中等酒體伴隨平衡順滑的單寧尾韻。

推薦搭配：烤鴨或煙燻鴨肉、叉燒、軟質乳酪、風乾火腿、黑森林蛋糕。