A beer rooted in historical brewing practices, rarely explored today.  Dandelion greens have been used by brewers for hundreds of years.

A blend of pilsner malt and drum-roasted wheat. Dandelion greens go into the kettle in place of hops, and the beer is then co-fermented with Belgian yeast before resting in medium-toast French Oak barrels for about 18 months. Our house blend of Brettanomyces and lactobacillus transforms this ale into a tart, slightly funky, version of its former self.