A co-fermentaion of 2 of strains of Belgian Witbier yeast and a solo strain of lactobacillus.
The idea was to tame the lactobacillus somewhat by use of Czech Saaz hops and temperature.
The beer also has additions of Kerikeri Seville Bitter oranges, toasted coriander and a Cryo-Citra dry hop.
What resulted is a beer with just the slightest bit of tartness, mild notes of Belgian witbier, warm toasted spice, pink musk smokers, the crunch of autumn leaves under foot and ripe pulpy breakfast orange juice leaps from the glass.
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