This collaboration with our friends at Lincoln’s Beard was brewed like a North German-style Pilsner. We used imported Barke Pilsner malt alongside healthy additions of Spalt and Hersbrucker hops for firm bitterness. After primary fermentation with German lager yeast, we transferred the beer into French oak wine barrels with our house Brettanomyces culture and aged for 8 months. After barrel aging, we lightly dry hopped with additional Spalt and Hersbrucker hops for a delicate floral and herbal aroma on top of copious Brettanomyces funk. The palate is dry and refreshingly bitter with earthy notes from our wild yeast. This beer will evolve for years in the bottle.