Style: Sour/Wild Ale • 11.1% ABV
Encendía was brewed on January 28th, 2013. Agave nectar, epazote and ancho chiles were added to the boil kettle. The high gravity wort (1.084) was initially fermented in a stainless steel tank with farmhouse ale yeast for three weeks. It was then racked to oak barrels previously containing Mezcal and inoculated with native wild yeast, Brettanomyces yeast and souring bacteria. Following eleven months of maturation in the Mezcal barrels, Encendía was naturally conditioned by refermentation in bottles, kegs and casks. Encendía is 11.1% alcohol by volume, 12 IBU, 3.4 pH, and has a finishing gravity of 1.000.