Fuzz And Spines

In 2012, our head brewer foraged a wild strain of Brettanomyces from berry skins in the Driftless region of southeastern Minnesota. In 2018, the same wild yeast fermented this blend of barley, raw spelt, and wheat in used wine barrels for over 6 months. Ripe stonefruit flavors with restrained funk evolved, leading us to select peach and jackfruit for the fruit additions to this wild saison. Months of bottle conditioning concentrated gentle waves of funk and juicy stonefruit tones. Open your garage door and crack this bottle while viewing a summer thunderstorm with neighbors. Show Less