I’ve always been fascinated by, and enjoy, wine. A lot of the time I lean towards cracking a bottle of wine over beer these days because it’s something that’s exciting and new(ish). That’s why making these wine blends is always fun for me.
I essentially make a batch of wine, then blend it at bottling with a beer base that I think would work with the wine.
Victoria Corners started with L’Acadie grapes from Georgian Hills Winery in the Beaver Valley. I lightly crushed the grapes and added the whole cluster to a purged vessel to ferment naturally from the native yeast on the skin of the grapes. After two weeks fermenting in a semi-carbonic maceration scenario, I pressed the grapes and let the wine rest sur lees for an additional three months.
Once the wine was stable, I blended it with a spontaneous beer to give the blend a bit of lift and some acidity to balance out the structure of the grapes being on skins and stems for two weeks. As the beer ages in the bottle, the two should integrate further for a balanced, wine forward blend with a nice acid profile from the spontaneous beer.
Tasting Notes: round mid-palate, slightly creamy, herbal/ floral back end
Ingredients: Water, Barley, Grapes, Hops, Native Yeast
Barrel #: 2
Bottled: January 2nd, 2026
Brewed: May 10th, 2025