Ancient Beer, Modern Method.
Fermenting since 2014 with only wild brattleboro mixed culture yeast. continually pushing boundaries of new sour beer. brewhouse fueled by wood, not fossils.
To truly understand terroir and wild yeast, a brewer must come to terms with the type of beer that “wants to be made” in their region. We are proud of Brattleboro’s wild yeast for its balance, its stone fruit and pecan character, and how dry and effervescent it leaves the beer. We are grateful to our region’s farms for the availability of world class hops and fruits, as well as to our area distilleries for unique and beautiful oak barrel flavor histories.
We delight in making beer that could only be made in our place, with our team, supported by our community and environment.
