The product of two IPAs brewed at different tomes and vatted together, one sat for four months on wild yeast and oak chips, the other fermented with Saison yeast and dry hopped with Nugget and Brewers’ Gold.
The aroma is sweet silage, fence posts and jelly sweets, and the beer was a feisty beast as I poured it, sloshing into my glass with a big and billowing fluffy cloud for a head.
I love the thick resinous toffee gloop of the body, the damp fungal meatiness of the oak chips, and the sharp nettle sting greenery of the hops.
Oh, and I love how the yeast strains bring everything together in a ;lightly soured bread dough and spice hug that takes you to a sharp bitter and immensely satisfying finish.
In a word, superb.
Source: The Beer Hawk