A wild sour, lightly hopped and fermented with kveik cultures. Aged in a foeder of our own creation utilizing both French(wine) and American(whiskey) oak
'A Twice kept golden saison' A cabernet sauvignon barreled fermentation using a blend of Brett, cellar strains and house cultures. Additionally aged in lacto bacillus whiskey barrels...
A barrel-aged sour Gruit, made with foraged sage, rosemary, thyme, sorrel, and lemon balm using a MYSTA propagation schedule of wild cultures and house strains...
An adulteration of our Rock Island Porter and second in a series of 3 porters. Aged 6 months in Hickory Corsair Barrels, a multiple Brett and Lacto mutli-step fermentation we call MYSTA...
The TODD'ler is a hoppy, sessionable IPA brewed with a blend of Neomexicanus hops and experimental hybrid yeast. The hops contribute to a grapefruit aroma and a citrusy, earthy flavor...