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 we rested this expression of Levain on 6 pounds per gallon of huckleberries from Seedling Farms in Michigan. This extended conditioning on fruit created a strikingly inky color and notes of jammy berries, wet forest floor, a touch of barnyard funkiness and light acidity.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2026
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 we rested this expression of Levain on 6 pounds per gallon of huckleberries from Seedling Farms in Michigan. This extended conditioning on fruit created a strikingly inky color and notes of jammy berries, wet forest floor, a touch of barnyard funkiness and light acidity.
Production Time: 42 months
Fermentation: Used French and Hungarian Oak
Release: July 2026
