The second iteration of the first barrel aged beer we ever made, this Belgian-style tripel was aged with multiple strains of Brettanomyces and bacteria for 16 months and a further 4 months with fresh yellow plums. Though we were happy with the original, this one is much older, wiser, and complex — a giant leap. Bottles are conditioned for a further 6-8 weeks prior to sale.

What it smells and tastes like: Bold aromatics of juicy apricot, plum, and brett funk give way to a subtle tartness characterized by fresh fruit and oak.