date:Apr 29, 2014
Company brewmaster AJ Stoll said that the company has brewed a farmhouse-style beer from pale malt and imported Euro noble hops, or varieties known for soft, clean meadowy hop characters.
Then we fermented it with a Saison yeast to give it a noticeable spicy, fruity note - the focus of this beer - and left the beer very dry.
Latent wine yeast in the barrel may re-ferment the residual sugars in the already dry beer, drying it further and enhancing the wine character, added Stoll.