Levain Blend 4 - 2024 Conditioned on Srawberries
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 4 pounds per gallon of strawberries from Mick Klug Farms Michigan. This extended conditioning on fruit added notes of strawberry jam, SweeTarts, dried straw, raspberry fruit leather, and a light dusting of barnyard funkiness. It is full bodied with a well balanced, slightly acidic finish.
Production Time: 42 months
Fermentation Vessel: Used French and Hungarian Oak
Release: July 2024
ABV: 5.5%
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 4 pounds per gallon of strawberries from Mick Klug Farms Michigan. This extended conditioning on fruit added notes of strawberry jam, SweeTarts, dried straw, raspberry fruit leather, and a light dusting of barnyard funkiness. It is full bodied with a well balanced, slightly acidic finish.
Production Time: 42 months
Fermentation Vessel: Used French and Hungarian Oak
Release: July 2024
ABV: 5.5%
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 4 pounds per gallon of strawberries from Mick Klug Farms Michigan. This extended conditioning on fruit added notes of strawberry jam, SweeTarts, dried straw, raspberry fruit leather, and a light dusting of barnyard funkiness. It is full bodied with a well balanced, slightly acidic finish.
Production Time: 42 months
Fermentation Vessel: Used French and Hungarian Oak
Release: July 2024
ABV: 5.5%