This golden ale was aged in oak barrels with brettanomyces and a few choice flowers to give it a complex and floral aroma. Tart, tangy and full of flavor.
Brewed with Hill Country well water, barley, wheat, and hops. It was fermented with our mixed culture of brewers yeast, naturally occurring wild yeast, and native souring bacteria. The peaches came from Vogel Orchard in Fredericksburg,... Read More
After spending a weekend with our friends at Blackberry Farm Brewery foraging in the Smoky Mountains, we brought back several yeast specimens and isolated a few strains to begin the fermentation process. We collaborated with the... Read More