Released September 2019
Fermented with boysenberries, barrel-aged for 10 months and finished with lavender and spearmint. Purple, fruity, floral, and refreshing.
Try pairing with: Goat cheese, beet salad, fresh fruits
Released July 2019
Collaboration with Libertine Brewing. Barrel-aged sour with meyer lemons, Thai basil, and ginger.
Tasting notes: Lemon tart, kombucha, fennel
Try pairing with: Summery salads, seared scallops