Chandelle
perfect balance of fruit and funk
Marrying the bright flavors of Golden Sweet apricots with the oak-aged complexity of sour beer. It begins as a blonde ale brewed with both malted and unmalted wheat, a blank canvas which is laid down in freshly emptied white wine barrels and topped off with our house souring culture. Over the course of a year these yeast and bacteria transform the liquid, bringing forth a beer that is both deeply funky and refreshingly sour. The tart flavors and aromas of the fresh fruit perfectly balance the acidic, bracingly sour base developed in the barrel.
A Sour Barrel
Chandelle Sour is a Change in Flight
The process of creating barrel-aged beers is equal parts craftsmanship and science, an art that is both immensely time-consuming and intensely rewarding for us as brewers. We purchased our first barrel in 2010, a bourbon barrel, and it turned 53 gallons of Chocolate Porter into our first ever batch of barrel aged beer. We’ve come a long way since then. The other side of the barrelhouse is our Sour Program. Sour barrel aging is the transformation of an unremarkable, simple base beer into a delicate, interesting and complex beverage using the three tools of the cellar- time, wild yeast/bacteria cultures, and wood.
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