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Fruited Sour conditioned on a lot of Pineapple
18% Blonde on Blonde aged in Willett Rye barrels for 15 months and 7 days
We recommend indulging at proper cellaring temperature (~55ºF) allowing the oak-derived vanilla to rise beyond the aroma while the hand-split beans take the driver’s seat
HYPA #2 IPA 47
and then fermented with Thiol Theory yeast (thanks to @yeastcanadainnovations)
Bar Down / Sudden Death Type_Lambic - Framboise Fruited Sour conditioned on aIn collaboration with our hockey loving buddies from Sudden Death, we brewed a Hazy German IPA using 100% German grain, yeast, and hops Calista, Hll Melon, Mandarina Bavaria, and Tango
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