This Belgian-style ale was fermented and aged for 12 months in an oak fermenter called a foeder with a mixed yeast strain from Ontario's Escarpment Labs featuring a blend of traditional brewer's yeast and Brettanomyces. This wild yeast strain contributes vivid brightness and a dry, crisp and refreshing finish.
History Of The Style
Fermentables: Pilsner, Wheat Malt, Flaked Wheat, Vienna
Hops: Mandarina Bavaria, Hallertau Blanc
Yeast: Escarpment Labs Saison II, Escarpment Labs New World Bretts