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Spandrel, evolves and changes. It started as the base of Levain but instead of letting it rest in oak barrels with our mixed culture we rip it hot with just our saison yeast, in stainless steel tanks the we bottle condition it with our blend of brettanomyces.
But every year we do something a little different with it, iterate and evolve on the simple but beautiful base. The result of this lupulo-temporal experiment is a version of Spandrel with notes of lemongrass, almond paste, a light blue cheese funk, a green vibrancy, and completely unique from any other year.
We hope you love it as much as we do.
Spandrel, evolves and changes. It started as the base of Levain but instead of letting it rest in oak barrels with our mixed culture we rip it hot with just our saison yeast, in stainless steel tanks the we bottle condition it with our blend of brettanomyces.
But every year we do something a little different with it, iterate and evolve on the simple but beautiful base. The result of this lupulo-temporal experiment is a version of Spandrel with notes of lemongrass, almond paste, a light blue cheese funk, a green vibrancy, and completely unique from any other year.
We hope you love it as much as we do.