22 Northmen Day Axe

Primary fermentation was performed with 100% brettanomyces and aged for over a year in our cave. It was then transferred to a puncheon (250 gallon french oak barrel) we received from France which once held French wine and more recently Carlos Creek dry red wine. Where more mixed cultures were added and allowed to condition. The result is an extremely fruity, complex, malty sweet offering with bright notes of pineapple and stone fruit.