Our Spontaneous Series starts with a grist of malted barley, raw wheat, and aged hops. The turbid mash is slowly cooled overnight in our coolship and naturally inoculated with a wide spectrum of local microbes. Then wort is moved into neutral oak barrels for spontaneous fermentation and aging. This rare beer honors the relative uncertainty of each season, through rigorous quality testing and ongoing vigilant experimentation, to yield an interpretation that could only be produced by us, here, and now.
Crafted with passion, patience, and palate ... under one ethos: