These brews start their life in a DIY coolship, then fermented for at least 1 year and then seasonal fruit, usually handharvested by us, are macerated for about half to a full year! We approach these brews with humility, minimum intervention and respecting nature's decisions along the way! In the end, we are part of this, so who are we to decide what's best?

Specifically this is a spontaneously fermented brew, full of random native brettanomyces strains that give that heartwarming horse blanket and wet dog aroma that we always love so much!? Local handharvested loquat and peach is added providing tannins and umeboshi notes. With a huge amount of lacto cells, alive and viable that provide the soft tartness throughout the pallet, it's almost at a probiotic lvl!