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This bretted farmhouse ale is fermented with blood orange, lime zest, tamarind and ancho chilli. After this it’s blended with a golden sour and aged in French oak barrels. The resulting beer is a little funky, with some tart citrus zest. There is a nice woody character, which gives way to a tart acidity.
In 2009, Walt and Luke Dickinson sat at a craft beer bar and talked about the dream of opening their own brewery focusing on big, West Coast hoppy ales and authentic Belgian ales brewed to inspire those who drank them. There would be no looking back.