Brettanomyces, a wild yeast known for its production of funky flavors, a blend of New World hop varieties and Sauvignon Blanc oak barrels, are all brought together in the fermentative experiment of our Brettanomyces series. Every batch highlights the unique way this strain of yeast reacts with each 225 liter barrel. Add to this a generous helping of late kettle and dry hops and you've got a beautifully nuanced three-way marriage of fruit aroma, acidity and subtle funk.
We’ll drink to that!
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