The Boysenberry is a fruit forward iteration of our local raw wheat and barley base, made with long-aged hops and inoculated and cooled naturally in our coolship after a several hour boil. It sees extended fermentation and aging on the lees in neutral French oak puncheon barrels that previously held red wine. During fresh berry season, we taste through a large number of barrels to find the perfect blend, expressing a balanced acidity and mature/complex Brettanomyces character. This blend was composed of barrels and batches averaging 19 months of age, and was further fermented in secondary oak tanks with intensely characterful local Boysenberries, fresh from the farm.

After fermenting to dryness with the fruit, it was re-blended, and naturally conditioned in bottles. It displays an incredibly vibrant fresh fruit character, perhaps the clearest translation/representation of berries we have tried in a beer, and of one of our personal favorite fruits. It will evolve in the level of 'funk' displayed over time, but we cannot help but want to share it while that clear and intense expression of fruit is still there!