1. Filling date: Early September 2015 . Transferred from our temperature controlled tank container directly into the Bavarian “blue-grey granite” vessel.
2. Wild Fermentation: In the following weeks we saw a pulsating re-fermentation triggered by wild airborne yeast and yeast hidden inside the “blue-grey granite” rock. This process seemed to be helped by the porosity of the igneous rock.
3. First time tasted: End November/early December 2015: A very soft lactic tartness, no trace of any acedic acid. To all our surprise, a great deal of new fruitiness & notes of red berries became present. It is as if the complex minerals had allowed the original yeast esters to come back to life.
4. Flor: A very dense yeast flor had established on the surface of the brew. Protecting the liquid from acetobacter and oxygen.
5. Packaging: Kegged with subsequent natural re-fermentation to optimize conditioning. End February 2016.
To allow us to build on the complex microflora that had developed inside the “blue-grey granite” over the past six months we immediately refilled our granite vessel after purging the inside of oxygen through the use of CO2.
6. Released to the market: March 14, 2016