Kvass de Piquette takes its inspiration from 2 non-beer beverages: Kvass, a lightly-fermented, bread-based beverage from Eastern Europe, and Piquette, a low-alcohol wine made by rehydrating an already-pressed grape must.
It’s a truly locally sourced, farmhouse table beer, mashed with Haus Malts Ohio pilsner & spelt malts, and over 100 pounds of house-baked sourdough bread per 10 barrel batch. It’s hopped with just a hair of Ohio Saaz hops in the kettle, fermented in stainless steel with our house sourdough culture, and then transferred onto “second press” Ohio-grown blackberries (used previously for the production of Lay & Love). After absorbing the subtle remaining blackberry flavor and color, it’s bottle conditioned for months in green glass.
Flavor Profile: Medium-high on the sour spectrum, aroma of sourdough bread, lightly salty, medium bodied, fruity, dry finish.