secondary culture

Introducing Secondary Culture—ales aged in handcrafted French Oak Foeder (FOOD-er) barrels. These ales combine Brettanomyces, along with other bacteria, with brewer’s yeast fermentation, and the subtle influence of French oak, creating complex layers of tartness, funk, and gentle spice. Slow aging in large foeders allows for secondary fermentation to deepen and harmonize flavors, producing a refined, evolving beer that honors both tradition and innovation.

THE BEER IS ALIVE.

Bottle-conditioned beers undergo a slow secondary fermentation in the bottle, producing natural carbonation and a living character that evolves over time. The fine bubbles are soft on the palate, offering elegance rather than force, while the Brett works quietly beneath the surface–shaping flavor, developing nuance, and deepening complexity with every passing month. Whether enjoyed fresh for its bright acidity and subtle funk or cellared to allow layers of fruit, oak, and earthiness to unfold, this beer rewards patience and curiosity. Pour gently, or swirl to embrace its soul.