Parlay Spring 2017

A delightfully sour, wild fermented ale
using the Methode Geueze technique of unmalted grains aged hops and spontaneous fermentation. This one off blend of 3 year old and 2 year old barrel aged ales was bottled as the first in our seasonal releases for spring 2017.

70% Pilsner malt
30% Torrified wheat
aged Perle and Cascade hops grown in our own small hop field
spontaneously fermented in barrel