The second release in our Culture Project Series underwent primary fermentation with saccharomyces in stainless steel. The beer was then transferred to oak wine barrels and puncheons and inoculated with a unique blend of Brettanomyces, Pediococcus, & Lactic Acid Bacteria, and aged for nearly two years. The result is an exceedingly dry, golden-colored ale with complex yet gentle acidity and hints of oak, citrus, & wine.
