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cinnamon and aniseed collected from our friend’s backyard
we adjusted the contact time and increased the inoculation of our house culture
Sunblanket
Bottle conditioning for 7 months
Our house culture of naturally foraged yeast and bacteria laid to rest with a base saison brewed in October 2020
Sakura #belgium cinnamon and aniseed collected fromBelgian style Saison was rested on Sakura Plums for 3. 6 months then given 6 months in French oak to mature and round out. Front forward acidity kickstart the senses as subtle flavours of plum and cherry blossom emerge to cut through the tartness and leave a lingering sweet and slightly salty finish Total ageing time 9. 5 months Bottle Conditioned 6. 2 % ABV