Brewed with Pilsner malt, raw and malted wheat, and a touch of oats, and moderately hopped in the boil with a blend of Columbus, Centennial, and Calypso hops. Fermented in foedre with a blend of yeasts containing a traditional farmhouse saccharomyces strain and brettanomyces. This beer saw two separate additions of locally grown quince [and was] conditioned for about 10 months in total in foedre (about 6 months on quince) to allow for the yeast character to evolve nicely and the quince to really shine. Finally, we carbonated the beer quite highly before packaging to really let the aromas and farmhouse character pop. The resulting beer is really one of a kind. Bright, lemony, very slightly tart, with a lovely level of farmhouse funk/earthiness and a slightly pithy and appley character.