⌂ > Almanac Passion Project

The layers of this beer seem to never end. First, the brewers start with a farmhouse ale fermented with Brettanomyces. They also employ two strains of souring bacteria and a second wild yeast. That beer is then aged in oak barrels with cedar spirals, passionfruit, and several spices. Finally, it is dry-hopped with three fruit-forward hop varieties. The result is layer upon layer of complex flavors. Pleasant farmhouse funk lays the foundation upon which endless tropical fruit from yeast, hops, and fruit is heaped. The finish is tart and funky. 6.5% ABV