A mixture of pilsner, wheat, and rye malts make up the base structure of this beer. Fermentation and aging were carried out entirely in french oak that had only been used once for a Petit Verdot, giving the beer a subtle layer of oak character. A diverse group of single-celled organisms are responsible for the fermentation and ester creation that brought this beer to life, inevitably altering its structure over the course of 14 months in oak.
A month prior to bottling, all of the barrels involved in the final blend were individually dry hopped with Moteuka hops, lending generous notes of kaffir lime. After 4 months of bottle conditioning we are ready to release 30 cases and limited draft of this beer. We are calling it a table style brett ale as we feel it aptly reflects a beverage that would be consumed at a casual gathering with food and good company.
Northwest Beer Guide