Flown in from Germany, the sourdough starter culture in Stonemill Bakehouse’s flavourful sourdoughs was used to brew this saison-style sourdough ale; with notes of fruity aromatics, warm spice, and subtle hints of toasted sourdough, balanced by a clean, crisp and bready finish.

Malts: Barke Pilsner, Eraclea Pilsner, Floor-Malted Bohemian Pilsner, Rye, Spelt, Wheat

Hops: Huell Melon, Tettnang