This unique Saison from our barrel cellar, Ragged Wood, began its life in May of 2020. The grist consisted entirely of Epiphany Craft Malt pils, wheat and the lesser-known ancient grain, triticale. This saison-style base recipe was fermented completely with our ‘native’ house culture. As we have begun pulling and packaging beer from our Spontaneous program, we decided to feed and grow up yeast from some of our favorite puncheons. The result is a house culture pulled from the Richmond air. While we have multiple mixed house cultures we work with and pitch into various beers, this particular culture is truly of Richmond, and evokes a sense of place. After both a primary fermentation and a lengthy conditioning period in Pollak red wine barrels, Ragged Wood was blended into a stainless steel vessel and dry hopped with a newer German hop varietal: Calista. The interplay of the native yeast, with this unique malt bill, oak and brightly expressive hops elicit notes of tropical kiwi-lime, Sauvignon Blanc must, lactic lemon zest with a refreshing minerality.