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A rustic saison aged from nine months in a red wine barrel. Grist is comprised of six New York state grains, including barley, wheat, rye, spelt, oats, and buckwheat. Fermented with a classic saison yeast, then a second fermentation with Brettanomyces Bruxellensis Trois. Ripe fruits, apricot and pineapple, with a wine-like acidity, a touch of oak, and a little barnyard funk.