Elle starts as a saison that is fermented in stainless with a mixed culture of classic saison strains, wild yeast, and bacteria. The beer then rests in a foudre for 6 months gaining oak notes and a rounded acidic profile.
Perennial Glitter And Gold 6,5% Perennial Artisan Ales / St. Louis, Missouri, USAA Midwest bière de miel brewed with Missouri honey, a good grip of spelt, and flaked oats. Soft and billowy, yet intensely floral.
Les Saisons (The Seasons) is a series of barrel-aged rustic style ales that are fermented with Brettanomyces and Saison yeast, then dry-hopped to give aromas of the season. Our Spring 2016 release uses East Kent Goldings and Hallertau Blanc hops to bring a fresh floral note. The combination of the barrels and yeast provide an earthy wine character and a...
White Picket Fence is brewed with the addition of wheat, oats and rye and fermented and conditioned in foeders for 6 months, blended with fresh saison, then gently dry-hopped before bottle conditioning
Table beers are about gatherings. From the fields. From the houses. From different parts of the community. A dry, low alcohol beer with bright flavors fit for long meals and shared conversations. A farmer’s table is unlike any other; where harvests are brought in from the field and the fruits of hard labor are shared with family, friends and strangers alike.
Ale brewed with Styrian Golding hops. Triple fermented first in oak tanks first with a Belgian yeast, second in French oak chardonnay barrels with brett, finally in a bottle with a third yeast for natural carbonation
Farmhouse ale with roselle hibiscus. To make Mr. Mingo, we brewed a simple saison with barley and wheat from Blacklands Malt and raw Texas Hill Country water from our onsite well. We added hibiscus flowers at the end of the boil and then later dry hopped with more. In total, we used around 1 pound of hibiscus per barrel