Mixed-fermentation (using a house blend of Brettanomyces, Lactobacillus, and Pediococcus after a primary fermentation using a classic yeast strain) Belgian-style witbier aged in oak foeders.
Mixed-fermentation (using a house blend of Brettanomyces, Lactobacillus, and Pediococcus after a primary fermentation using a classic yeast strain) Belgian-style witbier aged in oak foeders.