We transferred 700L of wort onto 300kg of wet skins - a mixture of young, freshly fermented wine/juice as well as skins, seeds and any microflora. The ferment was healthy, and punched down daily for 5 days before the free run beer was transferred into stainless steel tanks to finish ferment and condition.

The Merlot Sour is red with a more savoury aroma and grip sending strawberry vibes. It is extremely easy to drink with stainless steel tanks to finish ferment and condition. Both beers have great colour, fruit flavour and acidity and has looks to die for.

Big ups to Cape Jaffa Wines for the delicious fruit and we are looking forward to expanding the range next vintage!