Kiwi Mort

Home / Beer / Kiwi Mort

This is the third in our continuing Mort series. In this lovely sour ale we used 1.5 pounds per gallon of fresh, whole kiwis. Aged for 8 months in white wine barrels, we kept the skins on the fruit during the last two months of the aging process resulting in a depth of character that truly brings out the kiwi in this 10 month old sour ale.

15 Comments

Leave a Reply

Your email address will not be published.