The Year of Magical Thinking We aged a French/Belgium Saison

We aged a French/Belgium Saison with fresh leaves from a trio of myrtles  - lemon

and later returned to barrel for maturation

A blend of 3 different barrels

18 month barrel aged saison dry hopped with freshly picked whole cone Victoria hops from Ryefield Hops in Bemboka NSW

Leather and hay lead to a soft tannic finish

The Year of Magical Thinking We aged a French/Belgium SaisonThe Year of Magical Thinking Barrel Fermented Sour Klsch This beer was imagined into being during a a particularly challenging year for us. It was hard on so many levels, but we got through (yeh!) by doing a lot of clichd soul searching, sheer grit and a fantastical amount of magical thinking We made this by barrel aging our base Klsch Otto then dry hopping it with whole cone hops from Ryefields Hops in Bemboka. Using whole cone hops is a classical