5%
We are cleaning out the hop fridge and barrel cellar so our loved ones do not have to when we are gone. We aged our famous, kviek-fermented, Scandinavian-style pilsner in an American oak barrel with Brettanomyces for five months before dry-hopping with local hops and bottle conditioning it. Dusty, musty, crispy and crackery, it’s the perfect complement to pickled herring and reorganizing your closet.
-Atwood
