MURI Fade To Black

INSPIRATION | This came from an internal desire to have a juicy, high acidity, sparkling dark red that has enough sophistication to appease the adults in the room while still sparking energy with its liveliness.

BASE | A blend of black currant and red currant wine and chamomile flower kefir fermented with our unique pichia kluvyeri yeast, great for producing tropical esters without the alcohol.

FERMENTATION LAYERS | We layer in a kvass by taking caramel malt and grind it through the mill just to crack it. Add boiling water, let it cool down instead of mashing not allowing starches. We then add a sourdough starter into the kvass and infuse it with pine needles and fig leaves from Ioakim’s Dad’s garden.

RESULT | A dark red with a fun-yet-grown-up flavor profile and a delightful effervescence. A nice balance of black current and red current, high acidity, juicy with a tannic grape skin flavor and mouthfeel.

INGREDIENTS | Red currants, black chamomile, malt, fig leaf, pine needles.

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