perennial artisan ales barrel aged sump 2025 Horizont the wild fermentation of the

the wild fermentation of the young lambik did not continue throughout the bottle conditioning as the yeast "dozed in" ("ingedoesjeld")

with a blend of strawberries sourced from 3 different parts of the world

expect those flavours

aged first in a blend of Heaven Hill bourbon barrels and Willet and Peerless rye barrels then finished in Blantons and Four Roses bourbon barrels

perennial artisan ales barrel aged sump 2025 Horizont the wild fermentation of theOur decadent coffee stout aged in Willett Wheated + Willett Rye barrels for about 24 26 months before being introduced to Sump coffee. This year's blend is with Papua New Guinea coffee beans.