Stone Furnace

A beer brewed in collaboration with our friends at the Tulsa Botanic Garden. A couple of months ago, several volunteers foraged for native persimmons on the TBC grounds. We picked over 100 pounds of fruit and added them to 45 gallons of kölsch. The final product is delicate, even though we used such a high fruit ratio. The Lilly Pads were dried apricots. We skipped green coffee beans across the surface. Behind the willow’s arms, the hard pears hid from the sun. Show Less