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 refermented on four pounds per gallon of blackberries from Mick Klug farms. The resulting beer pours a deep maroon with an off-pink head and has notes of blackberry compote, forest floor, black pepper, leather, tobacco, cedar, black tea, and a lightly tart yet dry finish.
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 refermented on four pounds per gallon of blackberries from Mick Klug farms. The resulting beer pours a deep maroon with an off-pink head and has notes of blackberry compote, forest floor, black pepper, leather, tobacco, cedar, black tea, and a lightly tart yet dry finish.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2025
