We took our lager recipe and fermented it on the pomace of some freshly pressed Albariño grapes from our friends at Terravista Vineyards in Naramata. We basically mimicked a Piquette process, but with beer in place of water.
With vivid minerality, residual bitterness from the grape skins and pits and a tannic finish, this beer is an interesting exercise in mixed mediums.