Bishop’s Barrel No. 16 is another foray into the world of blurring beer and wine for Texas brewery Saint Arnold. It aged its Sorachi Ace Dubbel in Bordeaux red wine barrels — predominantly Cabernet Franc and Cabernet Sauvignon — for 11 months in the presence of brettanomyces.
BB16 pours a dark/blood red color with a tan head that slowly dissipates and leaves a thin rim around the glass. A pour into a snifter, or wine glass, will bring out an aroma of rich, red wine with sour cherry pie. It’s oaky with a brett funk of hay and earthy undertones. As it warms, an almond-like nuttiness presents itself.
The flavor begins with a reminder that this is a beer: caramel malt and dark fruit sweetness. It quickly takes a turn into a deep, red wine flavor of black currant and tart raspberry. There’s a tannic, oaky bite that complements the overall beer. It finishes with a wine-like tail on the palate. In two words: wine candy.
The beer is ready to drink now, however it will continue to evolve due to the brettanomyces. Enjoy between 55°F and 60°F.
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