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and Willamette then bottle conditioned with Brettanomyces
the Sotol plant is similar to its cousin
George Single Malt Barrels
blanched almonds
Our take on a campfire treat
Au Revoir Type_Stout - Imperial / Double Milk and Willamette then bottle conditionedAu Revoir (goodbye in French) is a new fruit for us watermelon. We were planning for the heat of the summer and a watermelon, sea salt Saison sounded perfect! We used a beer we have not released by itself yet as the base we call it Delicate Saison and after maturing in a foedre, we racked it to 225L wine barrels with watermelons and allowed it to ferment once again. At blending, we dosed it with French Grey Sea Salt from our friends at Penzey's in
