Last month we introduced you to Studio Oedipus No.32, the first of three beers featuring the same grisette cut three different ways. The technique we used, known as bière de coupage, gives old beer new life and adds extra flavour to fresh beer. Now it’s time for the second part of this trilogy to be released.
Studio Oedipus No.35 is a blend of one part grisette to two parts of a saison aged in a red wine barrel with brettanomyces.