Studio Oedipus No. 21
In 2018 we brewed Polonaise, a part kettle-soured raspberry saison. We filled a Monbazillac, Marsala
and white wine barrel with it and added brettanomyces to see how the beer would develop over six
months. As little sugar was added in the refermentation process, the wild yeast effect turned out to be
quite subtle. Blending the three barrels produced a smooth, refreshing saison with layers of raspberry
and white wine flavours and a tart, slightly sour, finish.