We had a great day brewing this beer with Noah and Eric from Bissel Brothers in Portland, Maine. We mashed in pale malted barley from @DeerCreekMalt, hopped it with Saphir and Tettnang hops, fermented with our Foraged Yeast Culture, aged it in one of our oak foeders with our mixed culture, and conditioned it in bottled for extra flavors and lots of tiny bubbles. We are currently tasting notes of clean ripe donut peaches, wild brettanomyces, tamarind Jarritos, zebra-style Fruit Stripe Gum, apple pie baking, a refreshing acidity, and wet white oak.