Brute Bestiale

At a Glance

  • Varieties: Upper Normandy GAEC Johannes apples (sweet, bitter) and 30% Perche apples (acidic) from farther south in Normandy
  • Terroir: Normandy
  • Agriculture: High-branched trees
  • Cider-making: Crushed, multiple-day maceration before pressing, light settling before partial indigenous yeast fermentation in stainless steel tanks. Natural prise de mousse in bottle, hand-riddled and hand-disgorged. No sulfur, no enzymes, and no filtering agents added.
  • Sweetness: Sec

Additional Info

We are in a deeper, richer register. There is Xmas spice, especially cloves, and a touch of sauvage. On the palate, we still have a base of incredible salinity and dryness, but the gain is cranked up on the amp, and a subtle distortion fattens the experience, not only with the spice but also with more core and an increased sensation of minerality. Brute Bestiale is not a beast at all, but as its name implies it is bigger, more IPA. - Paul Wasserman