9.5% ABV, 375-ml bottle.
Double Mountain Brewery has been working on its kriek projects of infinite deliciousness--Devil's Kriek made with Bing cherries and Tahoma Kriek made with yellow Rainier cherries--since opening in 2007. Brewmaster and orchardist Matt Swihart has unveiled a cuvee of his 2014 sour cherry ale aged (with some of the 2015 batch blended in) aged in spent wine barrels for the first time. There's a fairly stark difference between this cuvee and the regular/un-oaked version of Devil’s Kriek: while the funky cultures are still present, the tannins strike first and raise the stakes on the lactic tartness. It’s not just a sour kick from the pools of cherry juice and accompanying acids but an elevated brightness derived from the wood itself. It reminded me of the taste of a Sangiovese my wife and I just enjoyed only, y’know, cherrier. This already delightful treat is really hitting its stride.