Our Bière de Saison is fermented with our house mixed culture of yeast, wild yeast and bacteria, we then age our saisons in old wine barrels / puncheons / foudres for 8-9 months.
We will then either dry hop the saison or use the beer as a base for refermentation with seasonal fruit.
Expect a dry, effervescent and tart / sour beer alongside notes of our chosen additions.
