Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
After blending this beer was conditioned on the zest from Buddha’s Hand Citron from Bhumi Growers. Buddha’s Hand is a very unique citrus, it has incredibly fragrant zest but only pith and no juice inside. The resulting beer has notes of bright citrus, lemon verbena, gardenias, black walnut leaf, elderflower, and candied lemon peel.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2025
Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
After blending this beer was conditioned on the zest from Buddha’s Hand Citron from Bhumi Growers. Buddha’s Hand is a very unique citrus, it has incredibly fragrant zest but only pith and no juice inside. The resulting beer has notes of bright citrus, lemon verbena, gardenias, black walnut leaf, elderflower, and candied lemon peel.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2025
