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We brew a red ale and let it age and sour in a foudre—a large oak fermentor typically used in winemaking—before adding fresh
overflowing plate: Nelson Bliss
A syrupy and decadent beer
A prolonged repose in bourbon-soaked American oak barrels adorns a dark chocolate profile with notes of toasted coconut and vanilla
Medium bodied with a soft bitterness
Precise Discussion AGP We brew a red aleMillet saison aged in cherry wine barrels
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