Sprong is a blend of wild ales, aged in oak puncheons (500l) for around 2.5 years, and a barrel fermented and aged saison type of beer. This saison was fermented in a large oak vessel and later transferred to oak barriques (225l) for another 6 months. Prior to blending the two parts together, the saison was slightly dryhopped for another 3 months. We've added a touch of Sicilian sage to the final blend to macerate a few days before bottling.
In the aroma I detect herbal and flowery tones like marigold, sage, straw and chamomile. It reminds me of a rather cold but sunny day at a farmhouse: you smell the herbs, the straw, the land, the stables--but all in a subtle way. The medium acidity and firm bitterness give the beer a fresh and lighthearted character. Some notes from the barrel, like white grape skins and tannic rinse apples, are complementing this lightheartedness with some more structure in mouthfeel and a kind of robust complexity.
Sprong is perfect to be enjoyed during springtime, but is also perfect for any other sunny day of the year. Ageing will balance out the flavours and will give space for more subtle nuances in aroma and taste. I might note that it will be interesting to observe the interplay of sage, hops, and yeast-profile throughout the ageing-process.
Store our beers upright or lying down in a cool, dark place. Our beers are best enjoyed around 13°C.