Terroir Project: Walnut Ridge
Brewed as part of Firestone Walker’s collaborative Terroir Project (and the festival we hosted last year), our 2023 version of the collaboration is co-fermented with Pinot Noir grapes grown just up the road at Walnut Ridge Vineyard.
After crushing the grapes the old fashioned way using our feet, we allowed them to ferment naturally with a roughly 49/51 blend of grape sugar to freshly brewed wort following the same recipe as our other Terroir Project collaborators, sourcing yeast solely from the microflora naturally occurring on the grapes’ skin. This blending of our processes and Walnut Ridge’s viticulture results in a unique snapshot of our place and time.
Barrels: French oak
ABV: 7.8%
Microbes: Walnut Ridge native microflora
Pairing Suggestions: Grilled salmon with soy-honey marinade, lady fingers and dark chocolate fondue, Noisette Country Pâté with Pinot Noir reduction
Brewed as part of Firestone Walker’s collaborative Terroir Project (and the festival we hosted last year), our 2023 version of the collaboration is co-fermented with Pinot Noir grapes grown just up the road at Walnut Ridge Vineyard.
After crushing the grapes the old fashioned way using our feet, we allowed them to ferment naturally with a roughly 49/51 blend of grape sugar to freshly brewed wort following the same recipe as our other Terroir Project collaborators, sourcing yeast solely from the microflora naturally occurring on the grapes’ skin. This blending of our processes and Walnut Ridge’s viticulture results in a unique snapshot of our place and time.
Barrels: French oak
ABV: 7.8%
Microbes: Walnut Ridge native microflora
Pairing Suggestions: Grilled salmon with soy-honey marinade, lady fingers and dark chocolate fondue, Noisette Country Pâté with Pinot Noir reduction
Brewed as part of Firestone Walker’s collaborative Terroir Project (and the festival we hosted last year), our 2023 version of the collaboration is co-fermented with Pinot Noir grapes grown just up the road at Walnut Ridge Vineyard.
After crushing the grapes the old fashioned way using our feet, we allowed them to ferment naturally with a roughly 49/51 blend of grape sugar to freshly brewed wort following the same recipe as our other Terroir Project collaborators, sourcing yeast solely from the microflora naturally occurring on the grapes’ skin. This blending of our processes and Walnut Ridge’s viticulture results in a unique snapshot of our place and time.
Barrels: French oak
ABV: 7.8%
Microbes: Walnut Ridge native microflora
Pairing Suggestions: Grilled salmon with soy-honey marinade, lady fingers and dark chocolate fondue, Noisette Country Pâté with Pinot Noir reduction
