Levain is a long time coming. The culmination of our thoughts, feelings, and beliefs about the microorganisms that allow us to make beer. Mashed with raw spelt from Janie’s Mill, hopped with aged whole cone hops then fermented and ripened in used oak wine barrels with a blend of our house saison yeast, our favorite strains of brettanomyces, dregs from bottles that inspire us, and microorganisms sourced from my 6 year old sourdough starter.
After blending we rested this expression of Levain on 4 pounds per gallon of red raspberries from Mick Klug Farms Michigan. The berries impart a beautiful, deep ruby hue to the beer and notes of juicy raspberries, strawberry Fun Dip, lemon zest, tanned leather, and a touch of minerality lead to a mouthwateringly acidic finish.
