This elegant, rustic ale was brewed with our farmhouse’s aquifer well water, 100% locally sourced grains (floor malted pilsner, spelt, rye), and hopped with Hersbrucker Spät and Saaz.

We fermented this beer dry with a co-pitch of traditional saison yeast and wild brettanomyces and then dry hopped it with additional Saaz before bottle conditioning.

We get notes of spring wildflowers, zested lemon, straw, cracked pepper, barnyard hay, and complex earthy funk.