For this one, he teamed up with Fingal Ferguson — a renowned knife and cheese maker from Gubeen, Ireland. The Anchorage crew open fermented the brew in their rooftop coolship with saison yeast, picking up natural Alaska microflora in the night air. Then transferred to oak foeders with Brettanomyces for a long, slow, and complex fermentation and bottle conditioned it for crisp effervescence.

Tasting Notes:
We’re expecting a bright and lemony tang to open up the sip, underscored by dynamic layers of barnyard funk coming off the Brett. Hints of stone fruit should flitter around the edges, leading a satisfyingly snappy finish.