Brewed in collaboration with Austen Conn, formerly of Buoy Beer. This mixed culture saison was fermented in barrels with tons of saison yeast, wild saccharomyces, tons of brettanomyces strains, and lots of lactobacillus to create a funky and tart beer. After a year in the barrel, we added freshly zested Meyer lemon peel, orange peel, and basil to the barrels to condition for another month. The result is a bright, fruity, and crisp saison-inspired beer that’s refreshing to drink year round.
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