BLOOD OF THE ANCIENTS is a mixed-fermentation saison made with our friends Fonta Flora Brewery in Morgantown, N.C. It was brewed with a base of pilsner malt, malted oats, spelt, and flaked wheat, then hopped with Spalter and infused in the whirlpool with wild, fresh-picked yarrow from the Yakima River Canyon. We also tossed some crushed oyster shells into the mash for a bit of calcium, because… why not? This beer was fermented in stainless before being racked into oak barrels with a blend of our house cultures and nectarines from Collins Family Orchards in Selah, WA. After resting on the fruit for a number of months it was bottled and left to condition with brett for damn near a year and a half before it was ready. We’re huge fans of the Fonta Flora crew and their beautiful beers, and we’ve admired them for years for always pushing the envelope of what beer can be.