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The First Cut is the Deepest: Studio No. 23

July 2, 2020

To explore bière de coupage, the method of blending old and fresh beer, we cut the same grisette three different ways. Two of the three beers are still maturing, but Studio Oedipus No.23 is ready: a blend of two parts grisette to one part of a Berliner weisse aged in a red wine barrel. Together they create a dry, fruity sour beer with lemon and apricot flavours.

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