Earthy, hoppy, and vibrant. We brewed this lively, dry-hopped rye saison with N.C.-farmed and malted rye from Riverbend Malt House in Asheville, locally malted barley from Epiphany Craft Malt in Durham, French yeast, and a generous dry hop. The result is a floral, bright, and spicy farmhouse ale with a pleasant, lingering hop finish.
