We’re pleased to introduce another new addition to our ever-growing wild beer family – Reaver’s Prayer, a farmhouse-style ale refermented with apricots in oak barrels with our mixed culture of wild yeast/souring bacteria native to Coastal Virginia.
Reaver’s Prayer is the latest beer created using a process known as a Solera. We’ve said little about this process so far, but a few of our coming releases are made in such a way. “Solera” is a winemaking technique also called “fractional blending”, which makes the end product of mixed age. In English, that means the vessels used to age the liquid are never completely emptied. Some of the liquid is racked out, then the vessel is topped off with a younger, or brand new beer. This means every time we rack beer out, some of it is the original, older beer. This technique is useful to us, because it will create a stable, consistent base beer for what we’ve termed our “Reaver” series. Not surprisingly, this base, solera-created beer is called “The Reaver” and it will be released on its own, in addition to being refermented with fruit.
Any beer we release with the prefix “Reaver’s” will indicated its genesis within our Solera system (ie. Reaver’s Bounty, Reaver’s Prayer). As stated, The Reaver will not always be blended for refermentation with fruit. It will become a readily available, year-round sour beer. More information on that to come soon.
Reaver’s Prayer is brightly acidic, bursting with fruit character. If you can imagine biting into a freshly picked apricot, you’ll know what to expect. It is 8.6% ABV, 8 IBU, and has a Final Gravity of 1.000. It will be available on draft and to go in 750ml bottles at the brewery on Saturday, November 14th.