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Émile

Sour Ale Aged in Wine Foudres

Émile is aged in foudres that once held Pineau des Charentes, a French aperitif made famous by the man whose name graces this beer’s label. We brew Émile with a blend of 2-row malt, local oats, local raw red wheat, Special B, and Midnight Wheat, then hop with Northern Brewer hops. Émile’s roasty, vinous flavor comes together after it’s been fermented with our house yeast, and then aged in the foudre with Lactobacillus and Pediococcus. The color of mature rosewood with ruby highlights, Émile carries the aroma of black currants and elderberries with hearty, earthy undertones. Notes of both dark chocolate and dates infuse the taste, making for a beer that’s part France, part Belgium, and all Maine.

7.2% ABV

KEY DETAILS

Grains: Allagash 2-Row Malted Barley Blend, Local Oats, Local Raw Red Wheat, Special B, Midnight Wheat

Hops: Northern Brewer

Spices/Other: Aged in a Red Wine Foudre with Lactobacillus and Pediococcus

Yeast: House

Serving Temp: 45-50°F

Ideal Within: Four Years

Suggested Pour Size: 12 oz. Chalice

Packages

375 mL bottle
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Sour Beers

Tartness can be found in a wide variety of beers—and can be added to beers in a wide variety of ways. You’ll find sourness in beer from souring bacteria, from fresh fruit, and sometimes from wild microflora floating in the Maine air. To see the full array of all of our beers that contain a distinct note of tartness in their flavor profile, click that button below.

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What Makes Beer Sour?

There are a number of ways to add tartness to beer, and all of them create a different flavor profile. To learn more about the fascinating world of microbiota and sour beer, check this blog!

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