On Fairy Stories

A refined spelt saison aged in our oak foeder for two months, then finished on jasmine flowers and grapefruit zest. For this beer, we used a decoction mash with a ferulic acid rest, spelt malt, and a dash of aged hops to set the table for complex and beautiful brett expression! We pitched no additional microbes besides our house saison yeast, but the resident yeast and bacteria in our wild oak foeder slowly made themselves known with light acidity and complex spice.