Sauvage
Golden sour fermented and acidified in a single white oak foeder for 10 months with two strains of brettanomyces and a French saison yeast. Stone fruit and watermelon flavors dance with citric acidity and a slightly sweet finish.
Golden sour fermented and acidified in a single white oak foeder for 10 months with two strains of brettanomyces and a French saison yeast. Stone fruit and watermelon flavors dance with citric acidity and a slightly sweet finish.
