hazy wild ale that was brewed with locally foraged yarrow, mugwort and myrica gale instead of hops. Mugwort serves as the main bittering ingredient, while yarrow and sweet gale infuse the brew with warm herbal aromas that are reminiscent of eucalyptus and honeyflower. Weder is fermented with kveik, a traditional Norwegian farmhouse yeast that creates a full body and fruity notes of pineapple and citrus. Complex, tart flavours combined with medicinal, herbal notes make for a wonderfully surprising and challenging beer! Out of stock
Collaboration with Gruthaus Brauerei (Münster, DE). Brewed with the original gruitmixture of Münster (containing bog myrtle, caraway, juniper and hops), it also received a small dose of cannabis for a nice and fruity kick. Fermented with their own yeast culture.
Darker saison brewed with rye malt, wholecone Tettnanger hops and a good whip of Birch leves.