Dark Farmhouse #3, 100% spontaneously fermented dark wild sour. Pours dark and opaque in color with a frothy off-white head. Flavors of dark chocolate, crystal malts, ripe fruit, and roasted coffee from the specialty malts. Combined with an expressive lactic acidity and fruity ester profile from our native micro flora, this makes for a truly unique and full flavored dark sour.
Dark Farmhouse #2, with blackberries. Cooler weather and longer nights means our favorite time of year – dark beer season. Based on the same recipe as Dark Farmhouse #1, except this was aged for a year, including 2 months on local blackberries.
Our first release – Dark Farmhouse #1. Mixed yeast culture including Brettanomyces, Lactobacillus, and Pediococcus. Spent about 4 months aging in Pinot barrels from the good folks @byington_winery, has a pH of 3.6, and an ABV of 6.3%.