Levain 2023 Vintage
Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
Levain is deeply complex yet spryly drinkable with a delightful acidity. You’ll find notes of limeade, lemon zest, lychee, mango, musky leather, earthy blue cheese, wet hay, pink starburst, papaya, black cherry, and a touch of oaky vanillin and spice. This beer took nearly 3.5 years to fully mature.
Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
Levain is deeply complex yet spryly drinkable with a delightful acidity. You’ll find notes of limeade, lemon zest, lychee, mango, musky leather, earthy blue cheese, wet hay, pink starburst, papaya, black cherry, and a touch of oaky vanillin and spice. This beer took nearly 3.5 years to fully mature.
Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
Levain is deeply complex yet spryly drinkable with a delightful acidity. You’ll find notes of limeade, lemon zest, lychee, mango, musky leather, earthy blue cheese, wet hay, pink starburst, papaya, black cherry, and a touch of oaky vanillin and spice. This beer took nearly 3.5 years to fully mature.