For our first try into beers fermented with Brettanomyces, we went to the max. A blend of Belgian seasonal yeasts, a strain of Brettanomyces rescued from a 40-year-old bottle of German Berliner Weisse and aged for 9 months in red wine barrels, what can you ask more!
Find this beer during the summer!
5% alc./vol. IBU15. Brett Season. Fruity/Winey/Wild