The Commons Plum Bretta

Plum Bretta starts as a golden farmhouse ale added into red wine barrels inoculated with Brettanomyces Bruxellensis. In late summer we’ll pick, rinse and puree local Italian Plums and add this to the beer for approximately 5 weeks. The result is a tart, light purple beer with a complex nose and fruity flavor with likely contribution from wild yeast living on the plum skins.