... More

barrels for 29 months before conditioning another 6 months in the bottle.

It’s a fairly low acid beer, with lactic acid content measuring between the average Belgian and American golden sour. The flavor is hard to describe as it changes so much throughout different temperatures. It’s fairly easy to crush glass after glass while looking for descriptors. It starts off as oak, pineapple and a lingering barnyard Brett. A sort of sparkling white wine with a more savory component. An excellent pairing for good bread and charcuterie. Less