Thee Lactoral College

A mixed-fermentation built on a Belgian-style Witbier base, then dry-hopped and blended to perfection. A portion was originally aged in barrels with Brettanomyces and lactobacillus, contributing soft acidity, subtle funk, and a creamy, fruit-yogurt tang. Dry-hopped with Wai-iti hops from New Zealand, the final blend offers bright notes of nectarine and citrus zest. Light-bodied and complex, this beer finishes crisp and dry, with layered flavors that evolve as it warms.