Complex barrel aged Belgian made with Brettanomyces
To make Saison de Brett, we start with our La Saison des Fêtes that balances spicy French hops, aromatic European malt, and a unique Belgian yeast. Next we rack the beer into local red wine barrels, add a bit of wild Brettanomyces yeast, and age for 12 months. The result is a complex, funky beer that is amazing when released and will change in flavor if cellared properly.
Gold MedalLA International Beer Competition