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13
01

Refermented and matured for three months with Brettanomyces Bruxellensis and then aged in bottle for six months.  Expect acidic, horsey funkiness.

STYLE
BRETT AGED
RECIPE
SAISON
ABV
TYPICALLY 5.5%
BREWER'S NOTE
WILD YEAST ADDED POST FERMENTATION
FLAVOURS EVOLVE OVER TIME
Malt
Hops
Yeast
Bitterness
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