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Brewed in a similar fashion and inspired by Belgian lambic, we utilize raw wheat and aged hops in the brew, then leave the wort outside to cool and inoculate with our native wild yeasts. The following day, the wort is transferred to barrels and fermentation begins within 2 weeks and continues for up to 3 years. 8.4%
Brewed in a similar fashion and inspired by Belgian lambic, we utilize raw wheat and aged hops in the brew, then leave the wort outside to cool and inoculate with our native wild yeasts. The following day, the wort is transferred to barrels and fermentation begins within 2 weeks and continues for up to 3 years. 8.4%