BIRCH WATER, COLD-STEEPED, BARREL-AGED, SOUR PORTER WITH CHAGA
Brewed in collaboration with Chef Brad Carter and Bello Wild Food, nothing about this wild beer can be considered ordinary. All water in the brewing process has been replaced by sap, naturally tapped from birch trees in spring. Dark malts were cold- steeped overnight. Chaga, a medicinal fungi that grows on birch, was added to the boil. It was then aged it in oak for 10 months with our wild cultures for a tart and funky finish (vg).
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