4.5%
Old friends and new friends. Old bottle shops and new beer bars. City dwellers and country folk. Local malt and estate-grown hops. Wild yeast and oak barrels. These are all things that came together at a specific time and place for one day of fun and outdoor coolshipping. During two years of barrel aging, things got weird before they got good, but the resulting beer is bright, delicious, drinkable and can never be replicated. Making (and drinking) beer with friends is the highest form of art. Cheers to art, to being irresponsible, to the absolute pinnacle of my almost decade long study of farmhouse beer, and to May 24th, 2022.
-Atwood
