Meet the 10th beer from the rustic Wild series. The brewing process began with the creation of a multi-grain base consisting of barley, wheat, rye and oats. It was then hopped with small amounts of the favorite German hops and fermented with Belgian yeast strains in steel vats.
After the first phase of fermentation, it was put in oak barrels, which previously had Wild number 8 - Bière de Table - inoculated with a mixture of homemade Brettanomyces yeast and LAB bacteria. When the secondary fermentation was complete, the beer was conditioned with the addition of local, hand-picked elderberry flowers and lemon verbena.
After bottling, it is conditioned with the addition of 100% local acacia honey.
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