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This imperial saison was fermented with a lovely brett strain from Omega and our house prop and aged in steel for a month on white peach, pear, lavender, and vanilla. It is funk forward so if you say “no thank you” to funkaliciousness, say “no thank you” to this beer! But if you’re open to broadening your horizons and developing a diverse pallet, give this a try. 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The beer shines through a lot still in the flavor, and melds beautifully with the fruit. I’ve noticed that my blending habits tends to compliment and accentuate the flavor of whatever we’re adding to the beer. These particular apricots are from a local Southern California farm, and had a pretty soft and musty flavor, and a high tartness. Apricot Saison was bottle conditioned for four months. Instead of adding wine or champagne yeast at bottling, we always bottle condition with our house cultures to ensure that our particular brand of funk and complexity shines through in even this small last fermentation. I think it’s one of the small but important things that helps our beers stand out from the crowd. Brettanomyces can create different and amazing flavors when under pressure, and we do everything we can to help them shine. Like all our beers, this will taste great fresh, and should age gracefully for up to 3 years. 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Because “fluxus” is Latin for change, we brew each year’s batch with a completely different recipe—making for a new beer every year. This year’s version harmoniously blends two different styles: a saison and a milk stout, making for a silky dark beer with a hint of spice.\u003c\/p\u003e \u003cp\u003eIn appearance, this beer is all stout. Its black body and brown foam are the result of a grain bill containing: 2-row malted barley, multiple roasted malts, Munich malt, and local oats from Aurora Mills and Farm. To notes of coffee and chocolate, the saison yeast adds mild tropical fruit esters and a rustic spice. The addition of rich lactose sugar is tempered by the beer’s lightly bitter finish.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eType: Saison \/ Farmhouse\u003c\/li\u003e \u003cli\u003eABV: 7.5%\u003c\/li\u003e \u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Size#750ml Bottle","offer_id":51255167222045,"sku":null,"price":6.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0990\/2797\/6477\/files\/img_001052_ccf7de08-8c88-4f2f-97db-9f90b018b9a1.jpg?v=1778095737"},{"product_id":"oozlefinch-almanac-garde-dawgs-vino-rosso1-f14-p49","title":"Oozlefinch \/ Almanac Garde Dawgs","description":"\u003cp\u003eAfter going out to california and brewing “Defenders of the Funk” with Phil from Almanac Brewing, we knew we had to have them out here! We weren’t able to have them in person unfortunately but the Oozlefinch\/Almanac friends know how to have a good time no matter what! We decided to brew a Biere de Garde with blackstrap molasses and it is a dreamy beer. Pouring a dark ruby with a frothy and persistent tan head, it has notes of toffee \u0026amp; raisin with a malty sweet character and dry finish. What makes this beer even cooler is the yeast used to ferment. Although Biere De Gardes are traditionally lagered with ale yeast, we decided to use a wild sourced lager strain from our friends at Bootleg Biology, giving this collab a fun and unique twist that tastes amazing.!\u003c\/p\u003e \u003cul\u003e \u003cli\u003eABV: 8.0%\u003c\/li\u003e \u003cli\u003eType: Farmhouse Ale\u003c\/li\u003e \u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Size#16oz Can","offer_id":51255167287581,"sku":null,"price":2.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0990\/2797\/6477\/files\/img_001045_01ebf0ae-69f9-4b6a-8526-469755563542.jpg?v=1778095738"},{"product_id":"cellador-ales-saison-du-rosier-vino-rosso1-f14-p50","title":"Cellador Ales Saison Du Rosier","description":"\u003cp\u003eThis is our only “clean” beer. Saison du Rosier is an hommage to our favorite classic Belgian Saison (bet you can’t guess which one). Batch one of this beer came about purely out of convenience. I had one barrel of beer which I fermented exclusively with the Bootleg Biology Saison Parfait strain, sort of as a yeast starter for the next batch of beer we had planned. We liked it a lot so decided to give it another go!\u003c\/p\u003e \u003cp\u003eIt’s not intended to be a clone. It’s brewed with American hops and our normal malt profile, plus it’s barrel fermented and aged. Packaged in green 375 and 750ml bottles with corks and cages. Rosier is ready to be enjoyed, but may also age gracefully for 1-2 years, or longer. 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