The mash bed was lined with spruce boughs, and freshly harvested spruce buds were added to the whirlpool. After a mixed culture fermentation, half of the beer was moved into gin barrels from Adrift Distillery. Before bottling, we added another dose of locally foraged spruce boughs from 46 North Farm.
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You enter your email in this box and we’ll send you a code for 10% off in the online store. We’ll also let you know first about what’s going on at the Fort.