La Voie Lactee #0012

When the unfermented beer was still hot it benefited from time spent at both a kiwi orchard and a local winery where native and ambient agents of fermentation made their way into our mobile and makeshift coolship tanks. Spontaneous fermentation was undertaken in a foudre in our own Swiss chalet for a period of 12 months. This delightfully sour beer was the first of three beers in this series of collaborations with La Ne_buleuse.