Mixed-fermentation Witbier

Brewed with local malted barley, raw white wheat and dense fluffy oats, with additions of coriander, curacao orange peel and aged hops in the kettle. Our take on the Belgian style witbier was fermented with our mixed house culture and aged for around six months. During this period, the beer developed complex Brettanomyces characteristics along with a light refreshing acidity. Bottle conditioned.