Studio Oedipus No. 35
In 2019 we blended a grisette three different ways to explore the effects of combining old and fresh beer. This technique, known as bière de coupage, gives old beer new life and adds extra flavour to fresh beer. In your hand is the second part of the trilogy: one part grisette blended with two parts of a saison aged in a red wine barrel and refermented with brettanomyces. It has been aged on bottle for one year before release.