This Saturday, November 14th at 12pm, Holy Mountain is releasing two new sour beers in bottles at the taproom. You know the drill, these bottles are going to be extremely limited, if you want one then you’re going to want to get there early!
Gin Table – is the next iteration of table sours, our Americanized interpretation of a Berliner Weisse. Our table sours are fermented with Brett and lactic acid bacteria, never kettle soured. Gin Table was fermented and aged in a third use bourbon barrel that had been used to age Captive Spirits’ Big Gin. Awesome lime and ginger notes from the barrel compliment lemon character from fermentation. $15. There are only 15 cases, so 1pp. No draught.
Phosphene – is a sister beer to Clarette, fermented in oak with wild Washington microflora, then refermented on Apricots in oak, and then refermented a third time in the bottle with Brett. We will have two kegs of Phosphene to tap, so we hope the draught should last most of the day. $15, 2pp. 23 cases produced.