The team created today’s Bière de Miele beginning with Pilsner malt, malted wheat, and raw buckwheat along with a touch of German Saphir Hops. Then they stirred in 50 lbs of molasses-like buckwheat honey from Pennsylvania’s Swarmbustin’ Honey before racking it into seasoned red wine barrels. 

While it matured, yeast, Brettanomyces, and natural microfauna gobbled up the sugars, leaving a dry and incredibly intricate result. Bottle conditioning with another drizzle of that special honey helped it achieve a spritzy carbonation.