Levain Blend 4 - 2024 Conditioned on Black Raspberries **ONLY 125 Bottles**
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 7 year old sourdough starter.
After blending we rested this expression of Levain on 5 pounds per gallon of Black Raspberries from Mick Klug Farms Michigan. This extended conditioning on fruit leads to a beer that pours a deep, dark mauve with pink head and notes of dark fruit, berry kefir, clove studded oranges, pomegranate, dried cherries, chilled Lambrusco, and a light tannic grippiness. It is full bodied with a well balanced, slightly acidic finish.
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 7 year old sourdough starter.
After blending we rested this expression of Levain on 5 pounds per gallon of Black Raspberries from Mick Klug Farms Michigan. This extended conditioning on fruit leads to a beer that pours a deep, dark mauve with pink head and notes of dark fruit, berry kefir, clove studded oranges, pomegranate, dried cherries, chilled Lambrusco, and a light tannic grippiness. It is full bodied with a well balanced, slightly acidic finish.
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 7 year old sourdough starter.
After blending we rested this expression of Levain on 5 pounds per gallon of Black Raspberries from Mick Klug Farms Michigan. This extended conditioning on fruit leads to a beer that pours a deep, dark mauve with pink head and notes of dark fruit, berry kefir, clove studded oranges, pomegranate, dried cherries, chilled Lambrusco, and a light tannic grippiness. It is full bodied with a well balanced, slightly acidic finish.