Just had this yesterday. Tasty beer. More of a table-saison with some more sourness than you usually get in a saison.
I pulled some of the dregs and put them on a slant. Hoping they take so I can use them this Spring.
Anyone know what their base strain is? Website says that they rely on some wild yeast from the wine barrels they age this in.
Fermenting: Cider, Scotch Ale, IPL
Drinking: Belgian Dubbel, Dortmunder
On Deck: Pale Ale, Dry Stout