Boysenberry Reduction
Amalgam Brewing

Process: We took 30 gallons of 2021 Boysenbarrel and refermented it on an additional 350 lbs of Oregon grown boysenberries from the Willamette Valley. We then collected the beer that ran freely from the tank then pressed the remainder of the fruit with a wine press, combining both the free run and pressed liquid before freeze-distilling it and bottling the concentrate. Packaged still in 375ml ice wine bottles. We taste: jammy boysenberry with concentrated sweetness, light tannins and balanced acidity, representative of eating the whole berry.