Brewed with locally grown malted barley, wheat and oats, Holy Goat primary fermented this golden base with a new-to-them Brettanoymces culture, aging it for four months in stainless steel.
HG left this beer without fruit or hops to showcase
super intense aromatics of this fermentation method and culture. Punchy tropical aromas of passionfruit, mango, pineapple and lychee are abundant, along with a delicate background funk.