STOP! If you have a 375mL Lost Abbey version, this is the wrong listing. This was available in 750mL bottles only.

Wine makers can’t stand Brettanomyces, most brewers don’t want anything to do with it either. Yet, there’s a group of brewers who might bathe in the stuff given the chance. To them, Brettanomyces represents a departure in the road, the proverbial point where the concrete jungle ends and real wilderness begins. For this journey, we produced a beer with a 100% Brettanomyces fermentation. The idea was sparked by a conversation with Peter Bouckaert of the New Belgium Brewing Company. The notion of a purely wild fermentation came to fruition when Peter stopped by our little brewery to brew this collaborative ale. This wild yeast ale is made from 2 Row, Flaked Oats, Carapils, and Munich Malts. We added a couple handfuls of German Magnum Hops and let the Brettanomyces Yeast loose. The beer is 6.3% ABV and is served unfiltered. The fermentation produced a ton of fruity esters with Pineapple being the most common in the beer. We have completed this exploration for now, and look forward to reaching this trailhead again where undoubtedly our next journey will begin. Cheers, Brewed and bottled by Tomme and Two Guys named Jeff