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Red & White is the best retail location, Webster Wine Bar and Bad Hunter are two of the better restaurants that pretty much only serve natural wines exclusively...
Does "natural wine" basically mean wine with no sulfites added, made from grapes with no chemicals sprayed on them?
 
Does "natural wine" basically mean wine with no sulfites added, made from grapes with no chemicals sprayed on them?

It's a whole lot more complicated than that, I am currently reading the updated version of "Natural Wine: An introduction to organic and biodynamic wines made naturally". So far, I have yet to read or come across a clear definition, I shall report back when I am done with the book.
 
Does "natural wine" basically mean wine with no sulfites added, made from grapes with no chemicals sprayed on them?
and utilizing the natural airborne yeasts found on the skins...so you get yeast profiles similar to many strains found in your favorite lambics (and not found in your favorite lambeeks).

If I can, I will.

That price point feels overly ambitious for a brewery with very little history of BA stuff and no bottle releases previously
Jacob brewed at clybourn for many years overseeing everything post nick barron which I think included nuthulhu and a few others that I found quite enjoyable.
 
and utilizing the natural airborne yeasts found on the skins...so you get yeast profiles similar to many strains found in your favorite lambics (and not found in your favorite lambeeks).

That isn't always the case, some also use sulfites as well. That's why there isn't a clear definition on what exactly natural wine is...
 
That isn't always the case, some also use sulfites as well. That's why there isn't a clear definition on what exactly natural wine is...
so its like the horseshit 'natural' and 'green' products lining the supermarkets. lovely. I always just ask the red/wine staff for somethin funky or sourish and they usually find me a frank thomas style home run.
 
so its like the horseshit 'natural' and 'green' products lining the supermarkets. lovely. I always just ask the red/wine staff for somethin funky or sourish and they usually find me a frank thomas style home run.

Yeah, I find it amusing and this book does a great job explaining everything although sometimes a bit to technical at times. Red & White, their staff and selection is top-notch and I have never been steered wrong there myself, your explanation is pretty much how I usually explain natural/raw wine, but it appears there are many blurred lines as well...
 
Natural wine is an all encompassing term for wine with minimal intervention. Organic/biodynamically grown grapes that are lacking in preservatives (for the most part). As Tooch4321 said, some winemakers use sulfites. The wines are meant to be true expressions of the land/terroir.

^^^This right here is the best explanation (including what I have read)...
 
I think this is new to the FAQ for Rev's release today? Anyway, I enjoy the description of the vanilla variant (emphasis mine):

SPECIAL VARIANTS:

Deth by Currants: We accidentally spilled a whole bunch of black currant juice into four barrels of Deth's Tar while filling them last year. Tart, sweet, and fruity, this variant is a significant departure from the others. ABV: 14%

Deth by Plums: Our Deth's Tar Barrel-Aged Imperial Stout with plums. The unfermented fruit lends a satisfying acidity and smoothing sweetness to this bruiser without making it “chunky” or syrupy. Only a few kegs produced, so get it while it lasts. ABV: 11.4%

Vanilla Deth: You want vanilla? Fine. How about some bourbon-soaked vanilla beans in 2016 Deth's Tar? That's right. ABV: 13.5%

Cocoa Deth: Ecuadorian cocoa nibs provide a greater range of flavors and aromatics than the everyday variety. They're fermented not unlike some other niche products, imbuing them with organic subtle complexities. Expect a big ol' dark chocolate nose and flavor with a hint of nuttiness. ABV: 13.5%
 
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