Hopped and re- fermented with Brett. This beer pays homage to an age old monastery beer, famed among beer geeks all over the world. Brewed with NZ malts and hops, fermented with a Belgian ale strain, then re-fermented in the bottle with brettanomyces. Brewed in July 2016, this beer will be in it’s prime at the moment. Bone dry and effervescent, a good malt structure and lots of barnyardy, yet also fruity, character from the extended aging with our old friend, brettanomyces.
Open bottle when chilled.