Belgian style witbier fermented wjfh Saccharomycrs, Lactobacillus, Brettanomyces, Pediococcus and spiced with orange peel, black pepper, and coriander; aged one year in neutral French oak foeder
Belgian style witbier fermented wjfh Saccharomycrs, Lactobacillus, Brettanomyces, Pediococcus and spiced with orange peel, black pepper, and coriander; aged one year in neutral French oak foeder