Мёд The Hypothesis - Brewlihan

The Hypothesis began as a concept when we collaborated with 3 Sons Brewing company in April of 2021. We utilized a process that involved Balaton Cherry and step fed with Meadowfoam honey to push the limits of an experimental yeast that provided a subtle rye spice. During primary fermentation we used American oak for dimension and subtle vanilla notes. As fermentation slowed, we bulk aged on a half pound of oily fresh Tahitian vanilla beans. Preparing to bottle we transferred onto another half pound of fresh Tahitian beans and another dose of Whistlepig 10 year Rye soaked oak cubes.