Spontaneous, sour
Fermentation
Beer description
Brewed with wild yeast and lactobacillus to create complexity and acidity. Prolonged maturation in oak for over 12 months, the beer is mixed with an aged unoaked version and a younger unoaked version to balance the acidity and add liveliness to the beer. Best enjoyed in a tulip glass with some Passendale cow's milk cheese.
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