About This Beer
Chad and his team crafted this classic concoction in the “Méthode Traditionnelle,” a time-intensive technique from Belgium that took over two years to achieve. The brewers aged the spontaneously fermented beer in oak barrels and then transferred it to bottles for a second fermentation and conditioning.
The end result contains subtle touches of tart nectarine, grapefruit, and chamomile, with more heavy-handed notes of bright, earthy funk rippling underneath. Oaky spice with a faint whisper of vanilla rounds out the finish in exquisite fashion.