This beer is made in the traditional Belgian way i.e. a grist of 40% raw wheat and 60% malted barley, a turbid mash, aged hops, a long boil, spontaneously fermented (the wort is cooled overnight in an open tray allowing wild yeast and bacteria to inoculate it), aged in oak barrels for 2 years and then refermented on skins left after pressing Syrah grapes for a rosé. The whole process takes about 3 years.
Karamu Grape Ale - young syrah - is ready to drink after about four months of conditioning. However, although it continues to evolve, it remains great drinking for many years.
It sits between the worlds of beer and wine displaying notes of grain and grapes. This is a strong beer but way more quaffable than wine.

8.9% ABV | 375mL