Fermentation: Brettanomyces, Lactobacillus
Oak: French, Hungarian
Yeast: French Saison
A spell on oak with our house culture – a wayward mix of microflora we’ve been cultivating since our very first foray into wild fermentation – transformed this saison into something altogether unexpected. The wood tempers the traditional notes of clove and pepper, making way for layers of woodsy earthiness and lemon tang.
We taste: tart citrus rind, spring rain, subtle clove