Some of the best home-cooked meals I’ve ever experienced were made in a cast iron skillet. Continuously seasoned by countless dishes, these skillets transpose layers upon layers of flavor from years of deliciousness.

A similar method was used in creating today’s Standard Issue (Solera Generation 13, Year 3). To make it, Central Standard adds a little of every year’s fresh batch to the tart-n-funky, rustic wheat Grissette base — and with each addition, its complexity grows and grows.

Once the Standard Issue’s farmy, tangy depth peaked, the brewery bottled it up, and it’s become the 2nd highest rated Grissette in the World on Untappd.

This rank is no surprise coming from a brewery that clocks in higher on UT and BA than many of the most well-respected names in Wild Beer. Breweries like Allagash, Wicked Weed, and Brasserie Dunham.

We managed to get our hands on less than 50 bottles of this nano-batch that can’t possibly ever be replicated again. So tasting it is a rare opportunity to experience this exceptional brewery’s entire portfolio of wild flavors.

Standard Issue is fermented and blended from two dedicated oak puncheons utilizing the Solera Method, and today’s beer is an exemplary taste of Central Standard’s wild house culture. It’s sour, dry, and full of rustic barnyard aromas, with a complex grain bill that includes spelt, raw Kansas wheat, rye, and buckwheat.

The first batch won Silver at GABF in 2016, and, as you can imagine after hearing about the process, this beer has only grown in character and complexity since.

Today’s beer is the cast iron skillet of tart and funky beer. It’s the experience of years of delicious flavors blended, seasoned, and aged to become one of the best of its style. It’s not every day you come across a tasting opportunity like this.

Rated 4.17 on Untappd