Are you over 21?
Skip to main content

Milo Time

Foeder Saison

A humble ode to the town we owe so, so much to. A rye-heavy grist was first fermented with saison yeast in our largest foeder for 6 weeks; a single strain of Brettanomyces was then pitched at bottling before nearly 6 months of conditioning. The resulting beer can be as easy or as complex as you’d like – just like the town that inspired it.

Production Location
Aging Method