This beer is brewed with 100{916f6cb40987ec4a5c4fd059881e412eea3e303c890e0ce0bd04cf0c5777de01} wild cultures caught in our coolship near Lake Superior! We used the yeast and a small portion of beer from the bottom of Laurentian: Superior barrels (brewed early 2017) to ferment. Then we aged it in fresh 132 gallon oak barrels called puncheons for 9 months. This fall we added fresh whole Methley plums from Nyblad Orchards for a few weeks.
