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Barrel-aged American Saison with Brettanomyces

This “old school” saison embraces the funkier side of the CBC Barrel Cellar. Brewed with a complex grain bill of barley, spelt, and rye and fermented in stainless, this beer underwent secondary fermentation with several mixed strains of Brett for over one year. Despite the fact that Brett was never intentionally used in saison production, many of these “farmhouse” beers would show Brett character after aging for several months. These tenacious wild yeasts, the scourge of industrial age breweries, were once a commonly accepted aspect of almost all aged beers.