Agria de la Casa
Agria de la Casa is brewed with oats, rye and spelt and is mix-fermented with a blend of Saccharomyces, Brettanomyces, and bacteria to then be oak aged prior to blending for packaging. The majority of this first blend is a low-gravity Saison inspired ale which was foeder aged for four months, resulting in a dry and refreshing beer with prominent acidity reminiscent of lemon and white wine. The remainder of the blend is a young version of the same beer brewed with more hops and rested in red wine barrels for a short time. The blending of the two balances the acidity and provides a more complex flavor profile.