Brewed with sweet wormwood, woodruff, sumac, sea salt, and meyer lemons. 50% of the grain bill was wheat and the batch was originally split for primary fermentation into two and then blended together. The majority of the batch was fermented in steel with only a single strain of Lacto and the other portion of the wort was fermented with a blend of Brett in oak barrels. The batches were then blended together and conditioned in steel for another 3 weeks. The additions of herbs, fruit, and spices were minimal and come off very subtle in this batch. It is tart, wheat forward, and finishes with a slight dose of salinity from the salt.