MOG (Peach) cellar That beer was then fermented

That beer was then fermented with both red and white wine must

with a rich dark chocolate foundation

16oz Ritzenhoff glassware

before being gently dry-hopped and bottle conditioned

it is bursting with enormous jam and raspberry seed aromas

MOG (Peach) cellar That beer was then fermentedOur series of wild ales fermented on a "second pressing" of fruit from various sour or brett beer bases (beers like Farmageddon, Barn Owl, or Motley Cru). The resourceful process allows us to take advantage of fruit we've already utilized once in our barrel aged beers, but that still has flavour, wild yeast, and bacteria left to impart. MOG is the younger, slightly unpredictable, and experimental second generation. Expect lots of variation and always