A beer-wine hybrid using 100% naturally grown and harvested pinot gris grapes from Little Reddie in Castlemaine. 500 litres of juice and skins are added to a 48 hour kettle sour during early ferment. The beer has partly fermented off the back of the natural yeast sitting on grape skins which adds a bit of a barn yard flavour. Sour as hell, zesty, puckery, and moreish.
Bodriggy’s brewery is located on a 1500 square metre industrial site across the road from Dr Morse, the craft beer bar co-owned by Bodriggy founder Peter Walsh and his partners. The company began gypsy brewing two years ago at facilities including Fury and Sons, Wolf of the Willows and Hawkers.
DID YOU KNOW?
The name ‘Bodriggy’ is a historical reference to the property, an old stonemasonry with the sign ‘Bodriggy Villa’ still visible on the roof of the building.