Vital Statistics
From the brewer
Brewed with a mash of raw and malted barley, oats, rye, spelt and lemon, this beer was fermented in used wine barrels with a blend of Brettanomyces wild yeasts and Marla Bakery’s San Francisco sourdough yeast. The finished beer is dry-hopped with tropical Mosaic hops. This unfiltered ale is alive in the bottle: drink fresh for a bright, passionfruit aroma or age to develop the wild yeast funk.
Average Scores
Overall: 
(logged 1 time)
(logged 1 time)Draft: (logged 1 time)
(logged 1 time)Who's been drinking this
unknown release
Funky smell that starts to seem skunky after a bit; otherwise it turns from the sun really fast. The flavor is a cross between funk-laden sour and a fruity, fragrant session IPA, with a good amount of chewy bread to go with it. An odd beer, but I mostly enjoyed it.