The fermentables from the apple juice and those left over from the brewery wort were consumed over the next couple of months before a period of inactivity during the winter.. With the arrival of spring the beer reawoke for a late flurry before going silent. A final gravity reading of just under 1°Plato was judged low enough to bottle the beer without too much fear of exploding bottles. Fresh yeast + sugar was added for bottle conditioning and the beer at last ready to taste at the end of May.
The final result presents an inviting golden ale with notes of fresh apple and farmhouse cider; the apple juice and barrel ageing have lent a certain roundness to the original beer. With a bit of time in the glass the initial cidery aromas give way to a more rustic / farmhouse character from the Brett. However as is apparently the case when using Brett in a primary fermentation the wild character is not overstated. The finish is relatively dry with a dash of spices.
Initial tastings point to an obvious pairing with the classic French desert Tarte Tatin ideally served with Madagascar vanilla ice cream.
As for the label design this was a result of a coincidental visit to Plessier de Roye by two Australian descendants of the artist Raphaël Lardeurwho made the beautiful stained glass windows in the village church in the 1930's.
The beer will be available soon either directly at the two respective breweries or from the usual cave a bières / cavistes / restaurants etc.
Cheers / Santé from Craig & Michael