River Adjacent: Zinfandel

We received a few hundred pounds of pressed Zinfandel grape skins (aka pomace) from our LA River neighbor, Angeleno Wine Company, that was left over from their wine making. We fermented a grisette with the pomace and let it macerate for a month before placing the beer in Cabernet Sauvignon barrels for 9 months with a combination of sour bacteria and mixed fermentation yeast cultures. The grape skin contact gave it a light orange hue and added aromas reminiscent of tangerines and pears with a little funk and a touch of black pepper. This refreshing grisette has a very soft sour note with hints of clove, star fruit, peach and oak.