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Keowee is a Cherokee word meaning ‘Place of the Mulberries’ and we think it fits perfectly for our 18 Mile Red sour ale aged on loads of locally foraged mulberries. 18 Mile Red is our native fermented Belgian-inspired sour red ale brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and fermented in regional wine barrels. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC, a blend of yeast strains captured from Clemson University's Musser Experimental Fruit Research Farm, and some of our favorite species of Brettanomyces.
After aging the beer for four months, we blended in red mulberries and aged for another three months before bottling. The resulting rustic refined ale has a bright acidity and is filled with jammy and dark fruit notes rounded out by a vinous barrel character.