Ruse de Gurre
We’re excited to present something very special this August, which happens to be Virginia Craft Beer Month: Ruse de Gurre, a spontaneously fermented wild ale, refermented in oak barrels with black currants using our mixed culture of wild yeast/souring bacteria native to Coastal Virginia.
What makes Ruse de Gurre particularly special to us, is the fact that it’s the first beer we’ve released that was made using the spontaneous fermentation process that begins with our Coolship. This beer is something of a hybrid, however. It spent over 6 months fermenting in oak barrels post-coolship, inoculated only by the environment. We then racked the still-fermenting beer into second-use bourbon barrels, adding a pitch of our mixed culture and allowing the beer to ferment to dryness. Finally, we refermented the mature beer with black currants, lending it bright, tart fruit notes and prominent violet color.
Ruse de Gurre
The final product of this process is brightly acidic, with layered fruit and brettanomyces character. It’s exciting for us to see and taste what our native microflora is capable of. While every wild beer we make has this native culture active (we source all of our souring bacteria from the Coolship), Ruse de Gurre prominently displays this character in a way only a spontaneously fermented beer can.
The name “Ruse de Gurre” comes from the somewhat dubious practice of colonial-era ships carrying flags of other nations, sometimes flying them to confuse an enemy or lure him close. Pirates were no strangers to this practice themselves. “Ruse de Gurre” translates to “Ruse of War”.
Ruse de Gurre is 7.9% ABV, 0 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, August 15th.