There isn't a name for it, David Keck, head wine guy at Camerata, tells me. At least not yet.
Photos by Kaitlin Steinberg Pictured is the Equilibrista, along with the bottles in which the as yet unnamed concoction is served.
Beer produced by spontaneous fermentation with wild yeast is a lambic. Wine with quite a bit of carbon dioxide caused by fermentation is sparkling. This wine/beer hybrid is a bit new to have a name, perhaps. The different varieties, produced by Italian brewer Birra de Borgo, have names like Caos and Equilibrista, but unlike Champagne, saison beer, hefeweizen or rosé, the product itself doesn't have a name. It's too innovative, too new.
"It's really like a rosé sparkling wine mixed with a saison beer," Keck says by way of explanation. "It has that earthy, spicy quality of a saison. I think they're not for everyone, though. They've got a certain flavor profile that's different from what people are expecting."More »