“To make it appeal to more people we could have added sugar to it, probably given it some oak treatment,” Kraus says. “Put it in barrel and then age it to build up the profile and levels of flavour. And then filter it. But we decided not to do all that.”

Bridge Road Brewers’ Ben Kraus on his new wine, called Wine
A radical new wine from Bridge Road Brewers
Nick Connellan
Broadsheet Melbourne
September 5, 2017