Inspired by the Belgian framboise, Holy Goat’s take on this beer style uses 80% golden sour beer aged in tank for 3-4 months, blended with 20% golden sour beer aged in wine barrels for over two years. They refermented this base beer
200g/l of freshly harvested Tayberries grown 12 miles from the brewery. Whilst a framboise style is traditionally brewed with raspberries, Holy Goat decided to use tayberries to showcase their intense raspberry character, vibrant pinkish red hue and massive aroma.
Holy Goat say “Tayberries are a cross between raspberries and blackberries, named after the River Tay, and were first bred in our home of Dundee. We’re a little bit obsessed with this delightful berry.”