tart, fruity, super dry
The grist is pilsner malt, raw wheat and Pennsylvania triticale. With ice packed summer coolers on the mind we got hibiscus flowers, dried Persian limes and black peppercorn rolling over to the soiree. We fermented it tart and pink on some vanilla oak chips and pitched a brettanomyces & saison blend courtesy of our neighbors to the North, Escarpment Laboratories. Notes of raspberries, strawberries, banana bread, rhubarb, beets & ginger, cranberry, Shiraz, and some plum on the exhale.