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 version was refermented on 4 pounds per gallons of blueberries from Mick Klug Farms. The resulting beer pours a deep purple with a vibrant pink head and notes of creamy blueberry, fresh mint, subtle notes of oaky vanilla, brambleberry jam, and a long finish with a slight hint of blueberry skin tannin.
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 version was refermented on 4 pounds per gallons of blueberries from Mick Klug Farms. The resulting beer pours a deep purple with a vibrant pink head and notes of creamy blueberry, fresh mint, subtle notes of oaky vanilla, brambleberry jam, and a long finish with a slight hint of blueberry skin tannin.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2025
