Saison, aged in an oak foudre for 15 months with our house mixed cultures of yeast and bacteria then dry-hopped with Citra.
ABV can vary.
4.5-5.5% abv. Malted barley, wheat, oats. A mixed-fermentation with a combination of yeast and bacteria. May be a blend of beers fermented or aged in oak barrels or foeder. Dry with complex acidity and aroma varying batch to batch. Can be dry-hopped or re-fermented with whole fruit, such as damsons, quince or apricots. Show Less