BLACKBERRY SOURDOUGH SOUR (LIMITED RELEASE) – This estate yeast/lacto blend was made like a traditional sourdough starter and used to sour the mash. Frontenac Blanc grapes and local malted grains were used for the starter. Made with blackberry juice.
CONNECTICUT SAISON— Pilsner and wheat malt with flaked rye, oats, triticale from Thrall Family Malt. Challenger hops from Pioneer Hops. Conditioned on wild apples from Taylor’s Corner Bed and Breakfast.