We used a simple grain bill with wheat malt, flaked oats and Pilsner malt. For hops, we used a mix of East Kent and Styrian Goldings to provide a traditional spicy and floral aspect. Lastly, we pitched a blend of Saison yeast, Belgian yeast and an earthy, stone fruit forward Brett strain. This produced an extremely dry beer that has a nice mix of earthy and spicy yeast notes that blend seamlessly with the hop flavor.
Available near Fairfield, Connecticut
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