Syrah comes out just in time to celebrate with friends and family. While we have created wine hybrid beers in the past, employing methods like carbonic maceration and co-fermenting with grape must, Syrah settles into a routine of 50% whole cluster and 50% crushed and destemmed.
Our goal was to put this beautiful fruit from French Creek Vineyard in the Yakima Valley on full display. The vineyard, with its southwest-facing slopes soaking up loads of direct sunlight, makes it an ideal location for growing Rhône varietals. We started with a blend of base beer matured in oak for up to 12 months, which provides a hardy and deep foundation for the fruit. Then we added the whole cluster and destemmed fruit, which contributes a more rustic fermentation profile and affects the aroma, texture, and tannin structure of the finished product.
After naturally conditioning in bottles, Syrah puts forth blackberry, black cherry, cocoa and hints of tobacco, supplemented by tartness from the wild yeast and a lovely herbal spiciness from the whole cluster refermentation.
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