This one-of-a-kind NW sour is a blend of Belgian strong blondes aged in white port barrels with raspberries, then blended with select barrels of strong blondes that were aged on the toasted meat from the apricot nut, or Noyeaux.Noyeaux is currently #19 on BeerAdvocate's top American Wild Ales list. Here's the full excerpt from Oregon Live:
Ron Gansberg at the Cascade Barrel House wanted a 100-barrel fermenter (3100 gallons) in which to store the brewery's big-selling blends such as Kriek, Apricot and Noyeaux, but the diameter of such a vessel was too much for the available floor space. But if he went tall --- 18 feet tall --- he could just squeeze the tank into the taller portion of the brewery under the clerestory. That was no problem to Charlie Frye at Metalcraft Fabrication, and yesterday, Ron, Preston, Curtis and Beck raised the new tank, along with two forklifts, dollys, pallet jacks, a come-along, a dozen shackles, a few fathoms of strapping and my occasional help. It took four hours and was a shining example of brewerly ingenuity.