First part of Hungarian Terroir series made together with Heumann Winery. We'd like to thank winemaker Theisz András wo came with us in the way of experimenting to find the right path to go. How did Spontan Syrah 2017 happen? We pitched the malty brewed beer with the syrah pomace provided by the winery, letting the micro-organism on the grape peel to do the fermentation. After the process, the beer went to 225 liter oaks for a year, pre-used for syrah wine maturing, also provided by the winery.
The product is very exciting - those specially, who are enthusiasts for wild or spontaneous fermentation like Lambic. The grape gave a medium red-carmen colour for the beer. We can sense some funky floral aromas, in the taste there is some grape-feature with intensive fruit. It starts with a light sweetness, but it soon turns to acid-sour aftertaste. We are all flabbergasted by the result, since it's not a tipical wild (brutal acidity) ale for a closed circle of beer geeks, but it's for almost everyday use, due to it's very easy-going and balanced taste.
