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Birrificio Del Ducato Chrysopolis*Packaging may vary

Birrificio Del Ducato Chrysopolis

Sour / Wild Ale /5% ABV / Italy

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Sour / Wild Ale
Suggested Glassware
Snifter/Goblet/Chalice, Stange
Suggested Serving Temperature
45-50° F

Product Description

The idea of ​​this beer was born in December 2008, five years before its marketing. It had to be a brass with raw materials and techniques similar to those used for lambic production, which never sees steel but ferment directly into the wood. It was not a matter of imitating it, but of drawing a new path, running a road that had not yet been beaten. Initially I used Chrysopolis's first batches only as a base for the La Luna Rossa blend. The recipe is very simple: 65% Pilsner malt and 35% wheat, the amazement program tries to mimic the turbid mash while retaining a large amount of dextrin and even some starch residues in the must. During boiling, add the flowered honey hop that let's age in the air for a few years. After cooling, we transfer the must directly into barrels. The first batches of Chrysopolis were inoculated with a mixture of Brettanomyces, Lactobacilli and Pediococchi this with the precise intent of addressing the fermentation. After at least 12 months of fermentation and aging in barrels, comes the time of the blend, where different bats of different ages are assembled in distinct proportions to create the true Chrysopolis. Assembling different barrels can create shades, give complexity, blend corners, give color brushes, create lights and shadows. It is a delicate and evocative phase, a special moment and for me with great emotion, one of those moments when I I realize to do the nicest craft in the world. -John In the glass, nose and palate Chrysopolis has a golden yellow color, rather opalescent, with a very low, slightly perceptible sparkiness. The smell is very complex and intriguing, revealing a bouquet full of hints that bring us back to the memory of wisdom and dark cellars dispersed in Flemish Brabant: lemon, cedar, horsehair, salami mold, rust and leather. Taste is the sharp lactic acidity with a typical bitterness from Brett, slightly faded by acetic reminiscences. Wood is present but in an absolutely discreet manner, remaining politely in the background. The final is very intense and persistent, showing great finesse.

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