Mixed fermentation is the act of blending yeast and bacteria to create something unique. Jackie O’s jumped into the sour & mixed fermentation game in early 2008. The initial efforts were small but fruitful, inspiring continued exploration. Years later, successes and failures have both contributed to the task of clearing paths for new discoveries and advances.
Our house saison fermented with classic saison yeasts, many strains of wild yeasts, & a number of different beer souring bacterias. Once the sugar rich wort is coast from the brew house, this melting post of fermentive characters get to work for 2 months. The stainless steel fermented mixed fermentation saison is then bottle conditioned with the same mixed culture used in its primary fermentation. A lightly tart, dry, and soft saison style ale, a little slice of fermented grace.