The Beer:

Made for a rainy day in San Diego, as rare as that may be, so too is the often overlooked French style of Biere de Mars because of its nuanced flavors. Holding true to  style, Vienne was brewed in the late fall and aged in barrels until ready for consumption in March. The complex yet subtle  flavor profile leads with sweet caramel malt and an earthy oak character.As the beer warms, notes of ripe peach and persimmon bloom. A mild acidity leaves the finish dry and crisp. With age, the balance of all these flavors will shift due to the addition of Brettanomyces and lactobacillus. The name Vienne was chosen to pay tribute to the French Council of Vienne held in the 14th century.

The Process:

Vienne Biere de Mars, Batch #1 was brewed on October 13, 2014, barrel fermented with Belgian Saccharomyces yeast, barrel aged for 4 1/2 months, and bottle conditioned. The final product was blended with Council's bourbon barrel aged Belgian Style QUAD and house sour beer.  Batch #1 was bottled on February 23, 2015 in 750ml Belgian bottles on a rainy day in San Diego, sealed with a cork and a cap, and bottle conditioned in traditional style. The cork and cap allow for high carbonation, prevents oxygen pick up in the beer and Brettanomyces scrubs remaining oxygen in the bottle. Due to the bottle conditioning, there is yeast sedimentation left in the bottom of the bottle. To avoid disturbing the yeast, pour slowly and enjoy the beer in an appropriate tulip glass.