A special hybrid blend of quince cider and foeder-aged grisette, brewed in collaboration with Twin Island Cider.

So what is it? Well, when a friend reaches out and says, "Hey, my quince farmer is way up this year, do you want to split 2000lb of quince?" there's really only one response to give. "Hell yeah!" What followed was an entertaining series of events which began in the fall of 2024.

Quince are notoriously hard, tannic, and low in juice, so the first step when the quince was acquired was to essentially overripen the fruit via a two week carbonic maceration - a winemaking technique, essentially causing the fruit to begin an intracellular fermentation inside the skin, which in this case helps the quince become a bit easier to handle.

Once that process happened, the folks at Temporal zipped over to Pender with a few empty barrels in tow and helped Matthew and Devin crush and press the fruit. They then filled the barrels with juice directly in the back of the truck and brought it back to the brewery for eventual blending with beer.

The final blend is just over 50% beer, direct from the foeder and full of the Temporal house culture yummy-ness. It brings balance to the tannic quince juice, rounding out the malic acid twang and adding a bit of lactic zip. It also brings body to the juice, adding texture and depth.