This tavern strength farmhouse beer is first fermented with Saison yeast and then with a blend of Lactobacillus and Brettonamyces whilst ageing in oak foudres. The result is tart, crisp, slightly sour and incredibly refreshing.
This tavern strength farmhouse beer is first fermented with Saison yeast and then with a blend of Lactobacillus and Brettonamyces whilst ageing in oak foudres. The result is tart, crisp, slightly sour and incredibly refreshing.