A blend of saison, brettanomyces, and lactobacillus cultures join forces in this crisp farmhouse ale. Aged for a short time in chardonnay barrels, only to be returned to the stainless with a lot of processed pawpaw fruit. Final fermentation takes place inside the bottles. The custard-like pawpaw is native to our area and isn’t just special to us, but also the artist that designed the label, Rosalie Hazlett.

Original artwork by Rosalie Hazlett