Fulton Beer Culture Project Two

The second release in our Culture Project Series underwent primary fermentation with Saccharomyces in stainless steel. The beer was then transferred to oak wine barrels and puncheons and inoculated with a unique blend of Brettanomyces, Pediococcus, & Lactic Add Bacteria, and aged for nearly two years. The result is an exceedingly dry, golden-colored ale with complex yet gentle aridity and hints of oak, citrus, & wine.