TOOK A WILD `21

This is the second iteration of beer first brewed in 2017. The primary fermentation is still carried out in red wine barrels with the saison yeast. Further maturation was traditionally carried out on 400 kilograms of cherries with and without pits. Primary fermentation yeast imparted characteristic shades, and a mix of wild yeast and fresh berries provided a powerful multifaceted aroma and bright acidity.