Welcome to Gardesville is a question we asked with our Friends at Hop Butcher For the World. What if we brew a traditional Oktoberfest wort, with munich and vienna malts from Sugar Creek and German Spalter Select hops but then ferment it hot with our house saison yeast and cold condition it like a lager? A Wallonian Oktoberfest. The result has aromas of freshly baked bread, toffee and a decidedly continental hop character. It is full on the palette with flavors of caramel, biscuity malt, raspberry, pear, slightly herbaceous hops and a clean, dry, succinct finish.