This beer began as a traditional Belgian style Saison. We pitched our favorite Saison yeast culture, let the fermentation free rise to dryness and then we racked the beer into barrels and inoculated with a cocktail of brettanomyces and souring bacteria. When the beer was finished aging we transferred back into a stainless tank and dry-hopped with Oregon grown Meridian and Chinook hops. Hoppy, tart, funky, oaky and dry.
Funky cheese and pig cheek