It all began with a huge portion of spelt malt in the mash, creating a lovely soft, almost fluffy base. Then the brewers fermented it on American Saison yeast and a unique variant of Brettanomyces Bruxellensis (wild yeast) for a dry finish. The cool yeast combo also wove in prominent notes of white wine, pineapple, fresh hay, and citrus zest.

On top of that, the brewers added big doses of New Zealand Wai-iti Hops in both the whirlpool and the dry hop, coaxing out massively fragrant stone fruit and lemon-lime character. They bottled it all up in August, and the brew’s been conditioning to bright, tangy complexity ever since!